PL441444A1 - Pieczywo zawierające fermentowaną mączkę lnianą i sposób jego wytwarzania - Google Patents

Pieczywo zawierające fermentowaną mączkę lnianą i sposób jego wytwarzania

Info

Publication number
PL441444A1
PL441444A1 PL441444A PL44144422A PL441444A1 PL 441444 A1 PL441444 A1 PL 441444A1 PL 441444 A PL441444 A PL 441444A PL 44144422 A PL44144422 A PL 44144422A PL 441444 A1 PL441444 A1 PL 441444A1
Authority
PL
Poland
Prior art keywords
linseed meal
preparation
fermented
containing fermented
bread containing
Prior art date
Application number
PL441444A
Other languages
English (en)
Other versions
PL247806B1 (pl
Inventor
Agnieszka Makowska
Katarzyna Waszkowiak
Kamila Myszka
Magdalena Zielińska-Dawidziak
Dominik Kmiecik
Original Assignee
Uniwersytet Przyrodniczy W Poznaniu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Uniwersytet Przyrodniczy W Poznaniu filed Critical Uniwersytet Przyrodniczy W Poznaniu
Priority to PL441444A priority Critical patent/PL247806B1/pl
Priority to EP22208428.7A priority patent/EP4324330A1/en
Publication of PL441444A1 publication Critical patent/PL441444A1/pl
Publication of PL247806B1 publication Critical patent/PL247806B1/pl

Links

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
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/55—Linaceae (Flax family), e.g. Linum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Biotechnology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Przedmiotem zgłoszenia jest pieczywo zawierające fermentowaną mączkę lnianą charakteryzujące się tym, że składa się z fermentowanych wytłoków lnianych rozdrobnionych do granulacji poniżej 160µm - 850µm, korzystnie poniżej 350µm, jakie dodane są w ilości 5% - 30% w stosunku do mąki pszennej najkorzystniej 15% - 20%, ciasto chlebowe przed wypiekiem ma konsystencję w przedziale 160 - 180, korzystnie 170 - 175 i zawiera dodatek soli w ilości 0,5% — 3,0% korzystnie 1,5% i drożdży w ilości 1,5% - 5%, korzystnie 3,0% w stosunku do mąki. Przedmiotem zgłoszenia jest ponadto, również sposób wytwarzania pieczywa z dodatkiem fermentowanej mączki lnianej.
PL441444A 2022-06-10 2022-06-10 Pieczywo zawierające fermentowaną mączkę lnianą i sposób jego wytwarzania PL247806B1 (pl)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL441444A PL247806B1 (pl) 2022-06-10 2022-06-10 Pieczywo zawierające fermentowaną mączkę lnianą i sposób jego wytwarzania
EP22208428.7A EP4324330A1 (en) 2022-06-10 2022-11-18 Bread containing fermented flaxseed meal and method of its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL441444A PL247806B1 (pl) 2022-06-10 2022-06-10 Pieczywo zawierające fermentowaną mączkę lnianą i sposób jego wytwarzania

Publications (2)

Publication Number Publication Date
PL441444A1 true PL441444A1 (pl) 2023-12-11
PL247806B1 PL247806B1 (pl) 2025-09-01

Family

ID=89123605

Family Applications (1)

Application Number Title Priority Date Filing Date
PL441444A PL247806B1 (pl) 2022-06-10 2022-06-10 Pieczywo zawierające fermentowaną mączkę lnianą i sposób jego wytwarzania

Country Status (2)

Country Link
EP (1) EP4324330A1 (pl)
PL (1) PL247806B1 (pl)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2561930C1 (ru) * 2014-03-21 2015-09-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования и науки Российской Федерации Способ производства диетического ржано-льняного хлебобулочного изделия
CN108925833A (zh) 2018-07-24 2018-12-04 黄山大地绿宁生物科技有限公司 一种发酵冻干米稀及其生产方法
CN109007373A (zh) * 2018-09-07 2018-12-18 唐清池 一种新型发酵黄金亚麻籽粕的制备方法
CN111513287A (zh) 2020-05-15 2020-08-11 咀香园健康食品（中山）有限公司 一种发酵型苦杂粮馅料及其制备方法

Also Published As

Publication number Publication date
EP4324330A1 (en) 2024-02-21
PL247806B1 (pl) 2025-09-01

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