PL413766A1 - Sposób wytwarzania wyrobów piekarskich i wyroby piekarskie - Google Patents
Sposób wytwarzania wyrobów piekarskich i wyroby piekarskieInfo
- Publication number
- PL413766A1 PL413766A1 PL413766A PL41376615A PL413766A1 PL 413766 A1 PL413766 A1 PL 413766A1 PL 413766 A PL413766 A PL 413766A PL 41376615 A PL41376615 A PL 41376615A PL 413766 A1 PL413766 A1 PL 413766A1
- Authority
- PL
- Poland
- Prior art keywords
- weight
- wheat
- bakery products
- water
- dough
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000209140 Triticum Species 0.000 abstract 4
- 235000021307 Triticum Nutrition 0.000 abstract 4
- 235000013312 flour Nutrition 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 3
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 235000019895 oat fiber Nutrition 0.000 abstract 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
-
- 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania wyrobu piekarskiego, zgodnie z którym do mąki pszennej albo mieszanki mąki pszennej i żytniej dodaje się błonnik owsiany, gluten witalny, drożdże, mieszaninę enzymów, sól i wodę, miesi się ciasto, pozostawia się ciasto w celu fermentacji wstępnej, dzieli się i formuje kęsy ciasta, poddaje się uformowane kęsy ciasta procesowi fermentacji końcowej, po czym piecze się wyrób i schładza. Sposób charakteryzuje się tym, że od 4 do 20% wag. mąki pszennej albo mieszanki mąki pszennej i żytniej zastępuje się owsianym preparatem błonnikowym zawierającym od 39 do 48% wag. błonnika pokarmowego, w tym od 20 do 25% wag. frakcji nierozpuszczalnych w wodzie i od 19 do 23% frakcji rozpuszczalnych w wodzie oraz od 14 do 25% wag. białka, od 1 do 12% wag. tłuszczów, od 2 do 25% węglowodanów przyswajalnych, o wilgotności nie większej niż 12% wag., o stopniu rozdrobnienia 100 µm < D[0,9] < 300 µm, w postaci suchej albo uwodnionej. Zgłoszenie obejmuje także wyroby piekarskie w postaci chleba i bułek.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL413766A PL231241B1 (pl) | 2015-08-31 | 2015-08-31 | Sposób wytwarzania wyrobów piekarskich i wyroby piekarskie |
| EP16460062.9A EP3138405A1 (en) | 2015-08-31 | 2016-08-30 | Bakers' articles and a method for the preparation of bakers' articles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL413766A PL231241B1 (pl) | 2015-08-31 | 2015-08-31 | Sposób wytwarzania wyrobów piekarskich i wyroby piekarskie |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL413766A1 true PL413766A1 (pl) | 2017-03-13 |
| PL231241B1 PL231241B1 (pl) | 2019-02-28 |
Family
ID=56990401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL413766A PL231241B1 (pl) | 2015-08-31 | 2015-08-31 | Sposób wytwarzania wyrobów piekarskich i wyroby piekarskie |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP3138405A1 (pl) |
| PL (1) | PL231241B1 (pl) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL442852A1 (pl) * | 2022-11-16 | 2024-05-20 | Lesław Bal | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
| PL442853A1 (pl) * | 2022-11-16 | 2024-05-20 | Lesław Bal | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
| PL446767A1 (pl) * | 2023-11-19 | 2025-05-26 | Uniwersytet Morski W Gdyni | Sposób wytwarzania chleba o podwyższonych właściwościach prozdrowotnych i wysokim potencjale sycącym oraz chleb o podwyższonych właściwościach prozdrowotnych i wysokim potencjale sycącym |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA3191577A1 (en) * | 2020-12-28 | 2022-07-07 | Mizkan Holdings Co., Ltd. | Swollen composition containing starch and method for producing same |
| CN113994995A (zh) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | 一种杂粮面包预拌粉、杂粮面包及其制作方法 |
| JP2024047420A (ja) * | 2022-09-26 | 2024-04-05 | 株式会社Adeka | グルテンフリー粉含有パン類用練込油脂組成物、及びグルテンフリー粉含有パン類 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100303991A1 (en) * | 2009-05-27 | 2010-12-02 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
| RU2560316C1 (ru) * | 2014-04-11 | 2015-08-20 | Федеральное государственное бюджетное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГБНУ НИИХП) | Способ приготовления хлебобулочных изделий |
-
2015
- 2015-08-31 PL PL413766A patent/PL231241B1/pl unknown
-
2016
- 2016-08-30 EP EP16460062.9A patent/EP3138405A1/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL442852A1 (pl) * | 2022-11-16 | 2024-05-20 | Lesław Bal | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
| PL442853A1 (pl) * | 2022-11-16 | 2024-05-20 | Lesław Bal | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
| PL247441B1 (pl) * | 2022-11-16 | 2025-06-30 | Bal Leslaw | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
| PL247757B1 (pl) * | 2022-11-16 | 2025-09-01 | Bal Leslaw | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
| PL446767A1 (pl) * | 2023-11-19 | 2025-05-26 | Uniwersytet Morski W Gdyni | Sposób wytwarzania chleba o podwyższonych właściwościach prozdrowotnych i wysokim potencjale sycącym oraz chleb o podwyższonych właściwościach prozdrowotnych i wysokim potencjale sycącym |
Also Published As
| Publication number | Publication date |
|---|---|
| EP3138405A1 (en) | 2017-03-08 |
| PL231241B1 (pl) | 2019-02-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kawamura-Konishi et al. | Improvement in gluten-free rice bread quality by protease treatment | |
| Ma et al. | Improvement of the quality of steamed bread by supplementation of wheat germ from milling process | |
| GB0900551D0 (en) | Ingestible compositions and processes of preparation | |
| EP2255663A3 (en) | High fiber and high protein baked goods production | |
| Jitrakbumrung et al. | Effect of addition of sourdough on physicochemical characteristics of wheat and rice flour bread | |
| Cercel et al. | Nutritional effects of added fish proteins in wheat flour bread | |
| Ashwini et al. | Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation | |
| Litwinek et al. | The comparison of quality and chemical composition of breads baked with residual and commercial oat flours and wheat flour | |
| Borges et al. | Influence of [alpha]-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread | |
| RU2013123467A (ru) | Способ производства специализированного хлеба геродиетического назначения | |
| JP2015164413A (ja) | ベーカリー食品用ミックス | |
| WO2018172989A8 (en) | Mix for foodstuff, foodstuff, method and use | |
| RU2698968C1 (ru) | Хлебобулочное изделие | |
| PL410682A1 (pl) | Sposób wytwarzania pieczywa pszennego jasnego zawierającego betaglukan, zastosowanie koncentratu z warstwy aleuronowej ziarna owsa i wyrób piekarniczy | |
| PL227168B1 (pl) | Suchy koncentrat pieczywa bezglutenowego | |
| Han | Effect of hydrolyzed collagen from Tilapia scale on bread quality | |
| RU2013155116A (ru) | Способ производства хлебобулочных изделий с композитными смесями | |
| CN107105680B (zh) | 冷冻面包面团用品质改良剂 | |
| RU2716993C1 (ru) | Способ производства хлебобулочного изделия | |
| Stoica et al. | Improving the quality of bread made from “short” gluten flours using a fungal pentosanase and L-cysteine combination | |
| TH27665U (th) | ผลิตภัณฑ์คุกกี้จากแป้งกล้วยน้ำว้าดิบเสริมใยอาหารจากกระเจี๊ยบเขียวและกรรมวิธีการผลิต | |
| Esmaiili Bazardeh et al. | Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose | |
| RU2640348C1 (ru) | Способ производства хлеба | |
| Miličević et al. | Influence of ascorbic acid on quality bread from flour T-500 and wholegrain flour. | |
| Kaprelyants et al. | Wheat biopolymers interactions in the breadmaking |