PL446510A1 - Pieczywo bezglutenowe wzbogacone białkami niekonwencjonalnymi i sposób otrzymania pieczywa bezglutenowego - Google Patents

Pieczywo bezglutenowe wzbogacone białkami niekonwencjonalnymi i sposób otrzymania pieczywa bezglutenowego

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Publication number
PL446510A1
PL446510A1 PL446510A PL44651023A PL446510A1 PL 446510 A1 PL446510 A1 PL 446510A1 PL 446510 A PL446510 A PL 446510A PL 44651023 A PL44651023 A PL 44651023A PL 446510 A1 PL446510 A1 PL 446510A1
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PL
Poland
Prior art keywords
weight
gluten
mixture
flour
corn
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PL446510A
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English (en)
Inventor
Przemysław KOWALCZEWSKI
Natalia Drabińska
Agnieszka Tomkowiak
Tomasz Piechota
Mariusz LESIECKI
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Uniwersytet Przyrodniczy W Poznaniu
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Priority to PL446510A priority Critical patent/PL446510A1/pl
Publication of PL446510A1 publication Critical patent/PL446510A1/pl

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D2/261—Animal proteins
    • 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
    • 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
    • A21D2/34—Animal 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
    • 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
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Przedmiotem zgłoszenia jest pieczywo bezglutenowe wzbogacone białkami niekonwencjonalnymi jakie zawiera skrobię i/lub mąkę lub mieszaninę mąk bezglutenowych, korzystnie mieszaninę skrobi kukurydzianej i ziemniaczanej w stosunku 4:1, korzystnie 0% - 45% wagowych mąki wybranej spośród mąki ryżowej, kukurydzianej i gryczanej (lub mieszaninę tych mąk), 0,5% - 1% wagowych hydrokoloidu wybranego spośród: guma guar lub guma ksantanowa lub karboksymetyloceluloza, korzystnie guma guar, 0,5% - 1% wagowych pektyny, korzystnie niskometylowanej pektyny cytrusowej, 2,2% wagowych drożdży piekarskich prasowanych, 0,9% wagowych cukru, 0,8% wagowych soli, 0,8% - 1,6% wagowych oleju roślinnego, 1% - 5% wagowych białka ziemniaczanego, 1% - 3% wagowych proszku ze świerszczy, przy czym proszek ma postać natywną lub poddaną obróbce enzymatycznej, 0% - 3% wagowych inuliny długołańcuchowej oraz wodę do 100%. Zgłoszenie obejmuje także sposób otrzymywania pieczywa bezglutenowego wzbogaconego w białka niekonwencjonalne w jakim skrobię i/lub mąkę lub mieszaninę mąk bezglutenowych, korzystnie mieszaninę skrobi kukurydzianej i ziemniaczanej w stosunku 4:1, w ilości do 45% wagowych, korzystnie 36% wagowych skrobi kukurydzianej i 9% wagowych skrobi ziemniaczanej, korzystnie 0% - 45% wagowych mąki wybranej spośród maki ryżowej, kukurydzianej i gryczanej, 0,5% - 1% wagowych hydrokoloidu wybranego spośród: guma guar lub guma ksantanowa lub karboksymetyloceluloza, korzystnie guma guar, 0,5% - 1% wagowych pektyny, korzystnie niskometylowanej pektyny cytrusowej miesza się w dzieży miesiarki do ujednolicenia. Równolegle w drugim naczyniu miesiarki miesza się 2,2% wagowych drożdży piekarskich prasowanych, 0,9% wagowych cukru, 0,8% wagowych soli, a po ujednoliceniu mieszaniny zawartość kadzi łączy się dodając 0,8% - 1,6% wagowych oleju roślinnego, 1% - 5% wagowych białka ziemniaczanego, 1% - 3% wagowych proszku ze świerszczy, przy czym proszek ma postać natywną lub poddaną obróbce enzymatycznej, 0% - 3% wagowych inuliny długołańcuchowej oraz wodę do 100%, następnie uzyskane uprzednio mieszaniny wodne dodaje się do miesiarki kontynuując proces mieszenia przez 2 - 6 minut, dodaje się olej roślinny i kontynuuje mieszenie przez 6 - 8 minut do uzyskania jednorodnego ciasta, a tak przygotowane ciasto wstawia się do komory garowniczej, korzystnie o wilgotności względnej powietrza wynoszącej 75% - 85% i temperaturze 30°C - 35°C, na 15 - 20 min celem wstępnego wyrośnięcia ciasta, po czym ciasto przebija się i dzieli na kęsy, korzystnie o masie 200 - 300 g, umieszcza w formach do wypieku i ponownie fermentuje w komorze garowniczej przez 15 - 20 min, po czym umieszcza się w piecu i prowadzi wypiek, korzystnie przez 30 - 35 min w temperaturze 230°C, do momentu uzyskania w centrum geometrycznym kęsa temperatury 95°C, otrzymane pieczywo pozostawia się w temperaturze pokojowej na 2 godziny do wystygnięcia i pakuje w opakowanie ochronne.
PL446510A 2023-10-26 2023-10-26 Pieczywo bezglutenowe wzbogacone białkami niekonwencjonalnymi i sposób otrzymania pieczywa bezglutenowego PL446510A1 (pl)

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PL446510A PL446510A1 (pl) 2023-10-26 2023-10-26 Pieczywo bezglutenowe wzbogacone białkami niekonwencjonalnymi i sposób otrzymania pieczywa bezglutenowego

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PL446510A PL446510A1 (pl) 2023-10-26 2023-10-26 Pieczywo bezglutenowe wzbogacone białkami niekonwencjonalnymi i sposób otrzymania pieczywa bezglutenowego

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PL446510A1 true PL446510A1 (pl) 2025-04-28

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1751580A (zh) * 2005-07-22 2006-03-29 江南大学 一种功能性烘焙食品无面筋面包及其生产方法
PL386254A1 (pl) * 2008-10-09 2010-04-12 Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk W Olsztynie Mieszanka wypiekowa bezglutenowa
PL414907A1 (pl) * 2015-11-23 2017-06-05 Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa Bezglutenowy piekarniczy płaski produkt spożywczy, zwłaszcza tortilla
RU2753621C1 (ru) * 2020-12-28 2021-08-18 Светлана Валерьевна Шмакова Безглютеновый формованный хлеб

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1751580A (zh) * 2005-07-22 2006-03-29 江南大学 一种功能性烘焙食品无面筋面包及其生产方法
PL386254A1 (pl) * 2008-10-09 2010-04-12 Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk W Olsztynie Mieszanka wypiekowa bezglutenowa
PL414907A1 (pl) * 2015-11-23 2017-06-05 Dijo Baking Horeca Service Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa Bezglutenowy piekarniczy płaski produkt spożywczy, zwłaszcza tortilla
RU2753621C1 (ru) * 2020-12-28 2021-08-18 Светлана Валерьевна Шмакова Безглютеновый формованный хлеб

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