PL410909A1 - Method for manufacturing shortbread and shortbread obtained by this method - Google Patents
Method for manufacturing shortbread and shortbread obtained by this methodInfo
- Publication number
- PL410909A1 PL410909A1 PL410909A PL41090915A PL410909A1 PL 410909 A1 PL410909 A1 PL 410909A1 PL 410909 A PL410909 A PL 410909A PL 41090915 A PL41090915 A PL 41090915A PL 410909 A1 PL410909 A1 PL 410909A1
- Authority
- PL
- Poland
- Prior art keywords
- weight
- faba
- shortbread
- vulgaris
- approx
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 240000006677 Vicia faba Species 0.000 abstract 6
- 235000010749 Vicia faba Nutrition 0.000 abstract 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 238000007664 blowing Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Sposób wytwarzania kruchych ciastek polega na tym, że w pierwszym etapie prowadzi się fermentację od 3 do 20% wagowych rozdrobnionych, przefermentowanych, nasion bobu (Vicia faba L., Faba vulgaris), a następnie uzyskany produkt suszy się metodą owiewową w temperaturze 40 - 60°C do uzyskania wilgotności ok. 15%, a następnie dodaje się go do mieszaniny surowcowej ciasta, jakie wypieka się w temp 180 - 200°C do czasu zarumienienia się (ok. 10 minut). Kruche ciastka stanowiące wypieczoną w temperaturze 180 - 200°C mieszaninę ciasta jakie zawiera od 3 do 20% wagowych rozdrobnionych, przefermentowanych, nasion bobu (Vicia faba L, Faba vulgaris) poddanych uprzednio fermentacji, jakie przed upieczeniem wymieszane są w ilości od 3 do 20% wagowych z mąką pszenną (od 54 do 60% wagowych), cukrem (od 2 do 3% wagowych), tłuszczem (od 12 do 18% wagowych), solą kuchenną (od 1 do 1,5% wagowych), sodą oczyszczoną (od 0,6 do 0,8% wagowych), wodorowęglanem amonu (od 2 do 3% wagowych), dodatkami smakowymi kminkiem (od 0,2 do 0,3% wagowych) i wodą (od 10 do 12% wagowych).The method of producing crispy cakes consists in the first stage fermentation of 3 to 20% by weight of ground, fermented broad bean seeds (Vicia faba L., Faba vulgaris), and then the obtained product is dried by blowing at a temperature of 40 - 60 ° C to obtain a moisture content of approx. 15%, and then it is added to the dough mix, which is baked at 180 - 200 ° C until browning (approx. 10 minutes). Shortbread biscuits constituting a mixture of dough baked at 180 - 200 ° C containing 3 to 20% by weight of ground, fermented, broad bean seeds (Vicia faba L, Faba vulgaris) subjected to fermentation, which before mixing are mixed in an amount of from 3 to 20 % by weight with wheat flour (54 to 60% by weight), sugar (from 2 to 3% by weight), fat (from 12 to 18% by weight), table salt (from 1 to 1.5% by weight), baking soda ( from 0.6 to 0.8% by weight), ammonium bicarbonate (from 2 to 3% by weight), caraway flavors (from 0.2 to 0.3% by weight) and water (from 10 to 12% by weight).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL410909A PL228657B1 (en) | 2015-01-09 | 2015-01-09 | Method for manufacturing shortbread and shortbread obtained by this method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL410909A PL228657B1 (en) | 2015-01-09 | 2015-01-09 | Method for manufacturing shortbread and shortbread obtained by this method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL410909A1 true PL410909A1 (en) | 2016-07-18 |
| PL228657B1 PL228657B1 (en) | 2018-04-30 |
Family
ID=56370013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL410909A PL228657B1 (en) | 2015-01-09 | 2015-01-09 | Method for manufacturing shortbread and shortbread obtained by this method |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL228657B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL444484A1 (en) * | 2023-04-18 | 2024-10-21 | Uniwersytet Przyrodniczy W Lublinie | Method of making healthy shortbread cookies and healthy shortbread cookies |
-
2015
- 2015-01-09 PL PL410909A patent/PL228657B1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL444484A1 (en) * | 2023-04-18 | 2024-10-21 | Uniwersytet Przyrodniczy W Lublinie | Method of making healthy shortbread cookies and healthy shortbread cookies |
Also Published As
| Publication number | Publication date |
|---|---|
| PL228657B1 (en) | 2018-04-30 |
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