AT512316A3 - Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz - Google Patents

Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz Download PDF

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Publication number
AT512316A3
AT512316A3 ATA50629/2012A AT506292012A AT512316A3 AT 512316 A3 AT512316 A3 AT 512316A3 AT 506292012 A AT506292012 A AT 506292012A AT 512316 A3 AT512316 A3 AT 512316A3
Authority
AT
Austria
Prior art keywords
dough
additive
production
pasty
baked product
Prior art date
Application number
ATA50629/2012A
Other languages
English (en)
Other versions
AT512316B1 (de
AT512316A2 (de
Original Assignee
Herzberger Bäckerei GmbH
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 Herzberger Bäckerei GmbH filed Critical Herzberger Bäckerei GmbH
Publication of AT512316A2 publication Critical patent/AT512316A2/de
Publication of AT512316A3 publication Critical patent/AT512316A3/de
Application granted granted Critical
Publication of AT512316B1 publication Critical patent/AT512316B1/de

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Für die Herstellung eines Backproduktes, das frei von künstlichen Enzymen ist, wird ein Teigzusatz vorgeschlagen, der aus den folgenden drei Bestandteilen besteht: 20 - 40 Gew.% Getreidegrieß 15 - 30 Gew.% Malzextrakt 35 - 55 Gew.% Backmargarine
ATA50629/2012A 2012-01-03 2012-12-28 Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz AT512316B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102012000021A DE102012000021A1 (de) 2012-01-03 2012-01-03 Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz

Publications (3)

Publication Number Publication Date
AT512316A2 AT512316A2 (de) 2013-07-15
AT512316A3 true AT512316A3 (de) 2015-02-15
AT512316B1 AT512316B1 (de) 2015-04-15

Family

ID=48607941

Family Applications (1)

Application Number Title Priority Date Filing Date
ATA50629/2012A AT512316B1 (de) 2012-01-03 2012-12-28 Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz

Country Status (2)

Country Link
AT (1) AT512316B1 (de)
DE (1) DE102012000021A1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2962572B1 (de) * 2014-06-30 2017-04-12 Fantuzzi, Davide Verfahren zur herstellung von gebackenen erzeugnissen und gebackene erzeugnisse, die entlang ihres umfangs in zwei konkave bestandteile trennbar sind

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19732290A1 (de) * 1997-07-26 1999-01-28 Beckmann Arnold Fertigmehlmischung für Schmalzgebäck
EP1236400A2 (de) * 2001-02-28 2002-09-04 Sonneveld B.V. Pumpfähiges Brotverbesserungsmittel und Verfahren zur Herstellung
DE10113868A1 (de) * 2001-03-21 2002-10-02 Thomas Plath Backmittel, Backteig und daraus hergestellte Backwaren, insbesondere Brötchen
AT6712U1 (de) * 2003-03-20 2004-03-25 Stamag Stadlauer Malzfabrik Ge Backmittel für weizengebäck
JP2005102597A (ja) * 2003-09-30 2005-04-21 Fuji Oil Co Ltd パイ生地及びパイの製造法
CN101991039A (zh) * 2010-11-18 2011-03-30 山东文远生物技术有限公司 一种焙烤糖浆及制备方法及其所制备的月饼

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE590346C (de) * 1926-07-23 1933-12-29 Georg Purucker Formbares, diastatischen Malzextrakt und Quellstaerke enthaltendes Backhilfsmittel
DE655997C (de) * 1929-10-08 1938-01-27 Ruckdeschel & Soehne Komm Ges Verfahren zur Herstellung eines diastasehaltigen, haltbaren, trockenen Malzextraktes
AT138373B (de) * 1932-10-04 1934-07-25 Otto Dr Angel Verfahren zur Herstellung von Malzpräparaten oder ähnlichen maltosehaltigen Präparaten, insbesondere von diastatischen Backhilfsmitteln.
AT168387B (de) * 1949-11-24 1951-05-25 Stadlauer Malzfabrik Ag Backhilfsmittel auf der Grundlage von Malzextrakt (Backmalzextrakt) und Verfahren zu seiner Herstellung
AT201529B (de) * 1958-01-16 1959-01-10 Stadlauer Malzfabrik Ag Verfahren zur Herstellung eines mehlförmigen Backhilfsmittels
AT203982B (de) * 1958-03-20 1959-06-25 Stadlauer Malzfabrik Ag Verfahren zur Herstellung von Backhilfsmitteln
DE10025654A1 (de) * 2000-05-24 2001-12-06 Boehringer Backmittel Gmbh & C Lagerstabiler Vorteig, ein Verfahren zu seiner Herstellung und seine Verwendung
DE102005027484A1 (de) 2005-06-14 2006-12-28 Ab Mauri Technology Pty Ltd. Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19732290A1 (de) * 1997-07-26 1999-01-28 Beckmann Arnold Fertigmehlmischung für Schmalzgebäck
EP1236400A2 (de) * 2001-02-28 2002-09-04 Sonneveld B.V. Pumpfähiges Brotverbesserungsmittel und Verfahren zur Herstellung
DE10113868A1 (de) * 2001-03-21 2002-10-02 Thomas Plath Backmittel, Backteig und daraus hergestellte Backwaren, insbesondere Brötchen
AT6712U1 (de) * 2003-03-20 2004-03-25 Stamag Stadlauer Malzfabrik Ge Backmittel für weizengebäck
JP2005102597A (ja) * 2003-09-30 2005-04-21 Fuji Oil Co Ltd パイ生地及びパイの製造法
CN101991039A (zh) * 2010-11-18 2011-03-30 山东文远生物技术有限公司 一种焙烤糖浆及制备方法及其所制备的月饼

Also Published As

Publication number Publication date
DE102012000021A1 (de) 2013-07-04
AT512316B1 (de) 2015-04-15
AT512316A2 (de) 2013-07-15

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Effective date: 20171228