PL435722A1 - Method of producing basic-forming gluten-free rolls and basic-forming gluten-free rolls - Google Patents
Method of producing basic-forming gluten-free rolls and basic-forming gluten-free rollsInfo
- Publication number
- PL435722A1 PL435722A1 PL435722A PL43572220A PL435722A1 PL 435722 A1 PL435722 A1 PL 435722A1 PL 435722 A PL435722 A PL 435722A PL 43572220 A PL43572220 A PL 43572220A PL 435722 A1 PL435722 A1 PL 435722A1
- Authority
- PL
- Poland
- Prior art keywords
- flour
- free rolls
- basic
- gluten
- ingredients
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 6
- 239000004615 ingredient Substances 0.000 abstract 4
- 235000007319 Avena orientalis Nutrition 0.000 abstract 2
- 235000007558 Avena sp Nutrition 0.000 abstract 2
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract 2
- 240000008790 Musa x paradisiaca Species 0.000 abstract 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000003995 emulsifying agent Substances 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 241000209763 Avena sativa Species 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Przedmiotem zgłoszenia są bułki bezglutenowe zasadotwórcze zawierające typowe składniki piekarnicze, drożdże, emulgator, sól, olej i wodę, jakie zawierają mąkę bananową w ilości co najmniej 14% i nie więcej niż 32% wagowych oraz dodatek co najmniej jednej innej mąki, wybranej spośród mąki ryżowej, owsianej lub gryczanej. Zgłoszenie obejmuje także sposób wytwarzania bułek bezglutenowych zasadotwórczych prowadzony metodą bezpośrednią, jednofazową, w jakim ciasto uzyskuje się przez mieszanie składników, tj. mąki, wybranej spośród mąki ryżowej, owsianej lub gryczanej i typowych składników piekarniczych, drożdży, emulgatora, soli, oleju i wody w mieszarce przy czym do mieszanki takich składników dodaje się mąki bananowej w ilości od 14% do 32% wagowych w ostatniej fazie mieszania, a następnie wymieszane ciasto poddaje się fermentacji w temperaturze 37°C przy wilgotności 80% przez 1 h z przebiciem po 30 min, a po zakończeniu fermentacji prowadzi się wypiek prowadzono w czasie 30 min w temperaturze 210°C w piecu.The subject of the application are basic gluten-free rolls containing typical bakery ingredients, yeast, emulsifier, salt, oil and water, which contain banana flour in an amount of at least 14% and not more than 32% by weight, and the addition of at least one other flour selected from rice flour , oat or buckwheat. The application also covers a direct, single-phase method of producing gluten-free rolls, in which the dough is obtained by mixing ingredients, i.e. flour, selected from rice, oat or buckwheat flour and common bakery ingredients, yeast, emulsifier, salt, oil and water in in the mixer, banana flour is added to the mixture of such ingredients in an amount from 14% to 32% by weight in the last stage of mixing, and then the mixed dough is fermented at 37 ° C and 80% humidity for 1 hour with breakthrough after 30 minutes, and after the fermentation is finished, baking is carried out for 30 minutes at the temperature of 210 ° C in the oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435722A PL435722A1 (en) | 2020-10-19 | 2020-10-19 | Method of producing basic-forming gluten-free rolls and basic-forming gluten-free rolls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL435722A PL435722A1 (en) | 2020-10-19 | 2020-10-19 | Method of producing basic-forming gluten-free rolls and basic-forming gluten-free rolls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL435722A1 true PL435722A1 (en) | 2022-04-25 |
Family
ID=81307137
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL435722A PL435722A1 (en) | 2020-10-19 | 2020-10-19 | Method of producing basic-forming gluten-free rolls and basic-forming gluten-free rolls |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL435722A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL445093A1 (en) * | 2023-06-01 | 2024-12-02 | Waldemar Nowakowski | Method of producing oat bakery product and oat bakery product producing using this method |
-
2020
- 2020-10-19 PL PL435722A patent/PL435722A1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL445093A1 (en) * | 2023-06-01 | 2024-12-02 | Waldemar Nowakowski | Method of producing oat bakery product and oat bakery product producing using this method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2010145755A (en) | METHOD FOR PREPARING A FROZEN TEST READY FOR BAKING | |
| KR20160139565A (en) | Manufacturing method of bread using rye sourdough | |
| EP1415538A1 (en) | Rhamnolipids in bakery products | |
| RU2561525C1 (en) | Non-yeasted bread preparation method | |
| PL441663A1 (en) | Method of production of very low gluten and gluten-free pumpernickel bread and a recipe for very low gluten and gluten-free pumpernickel bread | |
| EA200800334A1 (en) | METHOD FOR PREPARING A CHEMICAL FILLER FOR BAD BREAD, BREAD FILLER AND METHOD FOR BLEACH-FREE BREAD | |
| RU95100233A (en) | Bread producing method | |
| BE1009890A6 (en) | Method for the preparation of bread without yeast | |
| JP5979339B1 (en) | Quality improver for frozen bread dough | |
| RU2222947C2 (en) | Method for obtaining of bakery products from flour including contaminants of grain damaged with corn bug | |
| RU2560192C1 (en) | Grain bread production method | |
| Elshani et al. | Dependence of the quality of produced breads from several wheat flours based on addition of certain additives | |
| KR100249647B1 (en) | Mainly fermented bread and its manufacturing method | |
| PL436078A1 (en) | Method of producing mixed rye bread | |
| RU2014125388A (en) | METHOD FOR PRODUCING RYE-WHEAT BREAD WITH ADDING FLOUR FROM PUMPKIN SEEDS | |
| JPH0956324A (en) | Bread production by liquid raw chlorella | |
| GB2067383A (en) | Agent for improving the quality of bread | |
| Elshani et al. | Influence of additives on the quality of bread produced from certain types of flour. | |
| PL441444A1 (en) | Bread containing fermented linseed meal and method of its preparation | |
| RU2514417C2 (en) | Bread preparation method (versions) | |
| Yin | Studies on the rheological and baking properties of wheat flour doughs containing sucrose fatty acid esters | |
| EP4529419A1 (en) | A short time sponge and dough process | |
| UA59189A (en) | Process for white bread production | |
| US1235330A (en) | Process of preparing bread-dough. | |
| BR102020001395A2 (en) | COMPOSITION AND PREPARATION PROCESS FOR OBTAINING GLUTEN-FREE WHOLE BREAD |