PL415037A1 - Method for producing rustic bakery products with prolonged freshness and healthful functional additives - Google Patents
Method for producing rustic bakery products with prolonged freshness and healthful functional additivesInfo
- Publication number
- PL415037A1 PL415037A1 PL415037A PL41503715A PL415037A1 PL 415037 A1 PL415037 A1 PL 415037A1 PL 415037 A PL415037 A PL 415037A PL 41503715 A PL41503715 A PL 41503715A PL 415037 A1 PL415037 A1 PL 415037A1
- Authority
- PL
- Poland
- Prior art keywords
- growth
- extract
- producing
- rustic
- baking
- Prior art date
Links
- 239000013538 functional additive Substances 0.000 title abstract 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 230000002035 prolonged effect Effects 0.000 title 1
- 229920001202 Inulin Polymers 0.000 abstract 2
- 244000134552 Plantago ovata Species 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 230000029087 digestion Effects 0.000 abstract 2
- 239000012676 herbal extract Substances 0.000 abstract 2
- 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 2
- 229940029339 inulin Drugs 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 229920002670 Fructan Polymers 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 229940069780 barley extract Drugs 0.000 abstract 1
- 238000007596 consolidation process Methods 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 210000003097 mucus Anatomy 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000035939 shock Effects 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000004575 stone Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Sposób wytwarzania pieczywa rustykalnego o wydłużonej świeżości z prozdrowotnymi dodatkami funkcjonalnymi pszennego na podmłodzie i pszennego mieszanego do odroczonego wypieku (poprzez chłodzenie i mrożenie), charakteryzujący się tym, że z ogólnej ilości wody należy odjąć 20 kg wody w celu wytworzenia śluzu z 2 kg mikronizowanej babki płesznik, przy czym do odmierzonej ilości wody dodaje 0,5 kg inuliny (fruktanu), oraz wyciągu z młodego zielonego jęczmienia a także wyciągu z ziół na trawienie Ojca Klimuszki, zaś po uwodnieniu, uwolnione substancje śluzowate z mikronizowanej babki płesznik wraz z inuliną, wyciągiem zielonego jęczmienia i wyciągiem ziół na trawienie Ojca Klimuszki dodaje stopniowo przez natrysk, na powierzchnię ciasta, od początku jego wyrabiania, aż do jego zakończenia, zaś po wytworzeniu ciasta, nie zrywając siatki glutenowej, formuje się kęsy i poddaje je rozrostowi, przy czym czas rozrostu jest zróżnicowany, następnie zwiększa temperaturę i skraca czas rozrostu o 30%, po czym kęsy poddaje procesowi pieczenia w piecu tunelowym z podkładem zapiekania z kamienia naturalnego, który jest przerywany po osiągnięciu maksymalnego wzrostu kęsów oraz utrwalenia struktury miękiszu, przed ostatecznym ukształtowaniem i karmelizacją skórki, następnie pieczywo poddawane jest schłodzeniu do temperatury 55°C, a następnie mrożone szokowo do minus 18°C w środku kęsa i przechowywane w temperaturze od 0 do 2°C do 36 godz.A method of producing rustic bread with extended freshness with healthy functional additives of wheat on the young and mixed wheat for deferred baking (by cooling and freezing), characterized in that 20 kg of water should be deducted from the total amount of water to produce mucus from 2 kg of micronized plantain psyllium, with 0.5 kg of inulin (fructan) and young green barley extract as well as herbal extract for Father Klimuszko digestion, and after hydration, released mucilaginous substances from micronized plantain psyllium with inulin, extract green barley and herbal extract for digestion of Father Klimuszki is gradually added by spraying, to the surface of the dough, from the beginning of kneading it to its end, and after making the dough, without breaking the gluten mesh, billets are formed and subjected to growth, with the time of growth varies, then increases the temperature and reduces the growth time by 30%, after which the billets undergo a baking process in a tunnel oven with a natural stone baking primer, which is interrupted after reaching the maximum billet growth and consolidation of the crumb structure, before the final shaping and caramelization of the crust, then the bread is subjected cooling to 55 ° C, then shock frozen to minus 18 ° C in the middle of the bite and stored at a temperature of 0 to 2 ° C for 36 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL415037A PL233071B1 (en) | 2015-11-30 | 2015-11-30 | Method for producing rustic bakery products with prolonged freshness and healthful functional additives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL415037A PL233071B1 (en) | 2015-11-30 | 2015-11-30 | Method for producing rustic bakery products with prolonged freshness and healthful functional additives |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL415037A1 true PL415037A1 (en) | 2017-06-05 |
| PL233071B1 PL233071B1 (en) | 2019-08-30 |
Family
ID=58793763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL415037A PL233071B1 (en) | 2015-11-30 | 2015-11-30 | Method for producing rustic bakery products with prolonged freshness and healthful functional additives |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL233071B1 (en) |
-
2015
- 2015-11-30 PL PL415037A patent/PL233071B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL233071B1 (en) | 2019-08-30 |
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