PL405573A1 - Dough for mixed bakery products and a method for producing mixed bakery products - Google Patents
Dough for mixed bakery products and a method for producing mixed bakery productsInfo
- Publication number
- PL405573A1 PL405573A1 PL40557313A PL40557313A PL405573A1 PL 405573 A1 PL405573 A1 PL 405573A1 PL 40557313 A PL40557313 A PL 40557313A PL 40557313 A PL40557313 A PL 40557313A PL 405573 A1 PL405573 A1 PL 405573A1
- Authority
- PL
- Poland
- Prior art keywords
- dough
- bakery products
- mixed
- bread
- mixed bakery
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 2
- 235000008429 bread Nutrition 0.000 abstract 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 229920001202 Inulin Polymers 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 229910052804 chromium Inorganic materials 0.000 abstract 1
- 239000011651 chromium Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000021438 curry Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract 1
- 229940029339 inulin Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Przedmiotem wynalazku jest ciasto na pieczywo mieszane oraz sposób wytwarzania pieczywa mieszanego. Otrzymane pieczywo jest nowym asortymentem spożywczym opartym tylko i wyłącznie na naturalnych składnikach-ziarnach i kompozycji mąk, które pozwolą zminimalizować zawartości szkodliwych związków dla organizmu człowieka takich jak: węglowodany, cholesterol, gluten itp.. Te efekty uzyskano przez tworzenia receptury ciasta zawierającej rozdrobniony głóg dwuszyjkowy, curry, inulinę, drożdże chromowe i rozdrobnione proso oraz technologii wytwarzania pieczywa na bazie tego ciasta. The subject of the invention is a mixed dough and a method of producing mixed bread. The bread is a new food assortment based only on natural ingredients - grains and flour compositions, which will minimize the content of harmful compounds for the human body such as carbohydrates, cholesterol, gluten, etc. These effects were obtained by creating a dough recipe containing crumbled hawthorn , curry, inulin, chromium yeast and milled millet and bread production technologies based on this dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL405573A PL228833B1 (en) | 2013-10-08 | 2013-10-08 | Dough for mixed bakery products and a method for producing mixed bakery products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL405573A PL228833B1 (en) | 2013-10-08 | 2013-10-08 | Dough for mixed bakery products and a method for producing mixed bakery products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL405573A1 true PL405573A1 (en) | 2015-04-13 |
| PL228833B1 PL228833B1 (en) | 2018-05-30 |
Family
ID=52781963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL405573A PL228833B1 (en) | 2013-10-08 | 2013-10-08 | Dough for mixed bakery products and a method for producing mixed bakery products |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL228833B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL422037A1 (en) * | 2017-06-27 | 2019-01-02 | Stowarzyszenie Naukowo-Techniczne Inżynierów I Techników Przemysłu Spożywczego | Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substance |
-
2013
- 2013-10-08 PL PL405573A patent/PL228833B1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL422037A1 (en) * | 2017-06-27 | 2019-01-02 | Stowarzyszenie Naukowo-Techniczne Inżynierów I Techników Przemysłu Spożywczego | Product from yeast dough without addition of food sugar in the form of saccharose, containing a probiotic in the form of inulin as the sweetening substance |
Also Published As
| Publication number | Publication date |
|---|---|
| PL228833B1 (en) | 2018-05-30 |
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