KR900000010A - 발효산물에 의한 빵류품질개선 방법 - Google Patents
발효산물에 의한 빵류품질개선 방법 Download PDFInfo
- Publication number
- KR900000010A KR900000010A KR1019880007365A KR880007365A KR900000010A KR 900000010 A KR900000010 A KR 900000010A KR 1019880007365 A KR1019880007365 A KR 1019880007365A KR 880007365 A KR880007365 A KR 880007365A KR 900000010 A KR900000010 A KR 900000010A
- Authority
- KR
- South Korea
- Prior art keywords
- quality improvement
- improvement method
- fermentation product
- bread quality
- fermented products
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 6
- 235000008429 bread Nutrition 0.000 title claims 3
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims 3
- 241000186660 Lactobacillus Species 0.000 claims 2
- 229940039696 lactobacillus Drugs 0.000 claims 2
- 241000186429 Propionibacterium Species 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 238000012258 culturing Methods 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 238000010586 diagram Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims (4)
- 락토 바실러스속과 스트렙토코커스속의 젖산균의 하나 또는 두가지의 프로피오니 박테리움속의 하나를 혼합배양하여 얻은 발효산물을 고형기준으로 맥분대비 0.05-10%의 비율로 제빵원료에 혼합하여 빵을 제조함을 특징으로 하는 발효산물을 이용한 빵류 품질개선 방법.
- 제1항에 있어서, 제빵공정중 원료 배합시에 발효산물을 다른 제빵원료와 혼합물을 특징으로 하는 발효산물을 이용한 빵류 품질개선 방법.
- 제1항 또는 제2항에 있어서, 발효산물이 액상인 것을 특징으로 하는 발효산물의 제조방법.
- 제1항 또는 제2항에 있어서, 발효산물이 건조된 것임을 특징으로 하는 발효산물의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880007365A KR920001893B1 (ko) | 1988-06-18 | 1988-06-18 | 발효산물에 의한 빵류품질 개선방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880007365A KR920001893B1 (ko) | 1988-06-18 | 1988-06-18 | 발효산물에 의한 빵류품질 개선방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR900000010A true KR900000010A (ko) | 1990-01-30 |
| KR920001893B1 KR920001893B1 (ko) | 1992-03-06 |
Family
ID=19275316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019880007365A Expired KR920001893B1 (ko) | 1988-06-18 | 1988-06-18 | 발효산물에 의한 빵류품질 개선방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR920001893B1 (ko) |
-
1988
- 1988-06-18 KR KR1019880007365A patent/KR920001893B1/ko not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| KR920001893B1 (ko) | 1992-03-06 |
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