PL395714A1 - Sposób wytwarzania pieczywa bezglutenowego - Google Patents

Sposób wytwarzania pieczywa bezglutenowego

Info

Publication number
PL395714A1
PL395714A1 PL395714A PL39571411A PL395714A1 PL 395714 A1 PL395714 A1 PL 395714A1 PL 395714 A PL395714 A PL 395714A PL 39571411 A PL39571411 A PL 39571411A PL 395714 A1 PL395714 A1 PL 395714A1
Authority
PL
Poland
Prior art keywords
gluten
producing
free bread
bread
free
Prior art date
Application number
PL395714A
Other languages
English (en)
Other versions
PL222514B1 (pl
Inventor
Anna Diowksz
Wojciech Ambroziak
Edyta Kordialik-Bogacka
Original Assignee
Pmt Trading Spólka Z Ograniczona Odpowiedzialnoscia
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Pmt Trading Spólka Z Ograniczona Odpowiedzialnoscia filed Critical Pmt Trading Spólka Z Ograniczona Odpowiedzialnoscia
Priority to PL395714A priority Critical patent/PL222514B1/pl
Priority to EP12460039A priority patent/EP2548442A1/en
Publication of PL395714A1 publication Critical patent/PL395714A1/pl
Publication of PL222514B1 publication Critical patent/PL222514B1/pl

Links

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL395714A 2011-07-20 2011-07-20 Sposób wytwarzania pieczywa bezglutenowego PL222514B1 (pl)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL395714A PL222514B1 (pl) 2011-07-20 2011-07-20 Sposób wytwarzania pieczywa bezglutenowego
EP12460039A EP2548442A1 (en) 2011-07-20 2012-07-09 Method of producing gluten-free bread with transglutaminase

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL395714A PL222514B1 (pl) 2011-07-20 2011-07-20 Sposób wytwarzania pieczywa bezglutenowego

Publications (2)

Publication Number Publication Date
PL395714A1 true PL395714A1 (pl) 2013-01-21
PL222514B1 PL222514B1 (pl) 2016-08-31

Family

ID=46614400

Family Applications (1)

Application Number Title Priority Date Filing Date
PL395714A PL222514B1 (pl) 2011-07-20 2011-07-20 Sposób wytwarzania pieczywa bezglutenowego

Country Status (2)

Country Link
EP (1) EP2548442A1 (pl)
PL (1) PL222514B1 (pl)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2514240B1 (es) * 2014-09-19 2015-05-14 Louis Fernandez Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración
EP3310177B1 (en) * 2015-06-18 2020-04-29 General Mills, Inc. Gluten-free laminated dough composition comprising a layer of a gel matrix
ES2991866T3 (es) * 2017-09-29 2024-12-05 Castafarina S L Procedimiento de fabricación de productos de panadería y pastelería sin gluten
CN113170808B (zh) * 2021-05-26 2022-04-19 北京农业职业学院 杂粮酸面团面包的制作方法及其产品

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100742572B1 (ko) * 2005-04-15 2007-07-25 신말식 쌀가루 믹스와 쌀 빵의 제조방법
KR20090017731A (ko) * 2007-08-16 2009-02-19 강준구 쌀을 이용한 빵류 및 그 제조방법
KR101311742B1 (ko) * 2010-10-23 2013-09-26 전남대학교산학협력단 글루텐 무첨가 발효 쌀빵 제조용 조성물 및 그 제조방법
CN101744182A (zh) * 2010-01-18 2010-06-23 黄卫宁 一种预发酵速冻刀切馒头及其生产方法
IT1400917B1 (it) * 2010-07-02 2013-07-02 Schar Gmbh Srl Dr Procedimento per la produzione di proteine di mais ed uso di dette proteine per la produzione di prodotti da forno e pasta senza glutine
PL214533B1 (pl) 2010-09-02 2013-08-30 Politechnika Lodzka Sposób otrzymywania bezglutenowego chleba owsianego

Also Published As

Publication number Publication date
PL222514B1 (pl) 2016-08-31
EP2548442A1 (en) 2013-01-23

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