BE364296A - - Google Patents
Info
- Publication number
- BE364296A BE364296A BE364296DA BE364296A BE 364296 A BE364296 A BE 364296A BE 364296D A BE364296D A BE 364296DA BE 364296 A BE364296 A BE 364296A
- Authority
- BE
- Belgium
- Prior art keywords
- flour
- dough
- bleaching
- agent
- unbleached
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 claims description 75
- 238000004061 bleaching Methods 0.000 claims description 32
- 239000007844 bleaching agent Substances 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 27
- 235000010469 Glycine max Nutrition 0.000 claims description 22
- 244000068988 Glycine max Species 0.000 claims description 21
- 235000013311 vegetables Nutrition 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 17
- 239000000126 substance Substances 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 235000008429 bread Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 10
- 238000001035 drying Methods 0.000 claims 4
- 235000009991 pite Nutrition 0.000 claims 3
- 244000293655 pite Species 0.000 claims 3
- 238000000227 grinding Methods 0.000 claims 2
- 230000035784 germination Effects 0.000 claims 1
- 230000002087 whitening effect Effects 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 description 11
- 108090000790 Enzymes Proteins 0.000 description 11
- 239000004342 Benzoyl peroxide Substances 0.000 description 4
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 4
- 235000019400 benzoyl peroxide Nutrition 0.000 description 4
- QEHKBHWEUPXBCW-UHFFFAOYSA-N nitrogen trichloride Chemical compound ClN(Cl)Cl QEHKBHWEUPXBCW-UHFFFAOYSA-N 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- OMBRFUXPXNIUCZ-UHFFFAOYSA-N dioxidonitrogen(1+) Chemical compound O=[N+]=O OMBRFUXPXNIUCZ-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- AHOUBRCZNHFOSL-YOEHRIQHSA-N (+)-Casbol Chemical compound C1=CC(F)=CC=C1[C@H]1[C@H](COC=2C=C3OCOC3=CC=2)CNCC1 AHOUBRCZNHFOSL-YOEHRIQHSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 108700020962 Peroxidase Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE364296A true BE364296A (enrdf_load_stackoverflow) |
Family
ID=36798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE364296D BE364296A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE364296A (enrdf_load_stackoverflow) |
-
0
- BE BE364296D patent/BE364296A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4336740B2 (ja) | 松茸を含む味噌の製造方法 | |
| JP4052420B2 (ja) | 焙炒イモ類麹を用いる酒類、食品の製造方法 | |
| US6899907B1 (en) | Bleach bran and bran products | |
| US4925693A (en) | Production of a food powder and of food products containing the powder | |
| BE364296A (enrdf_load_stackoverflow) | ||
| KR100775848B1 (ko) | 기능성 홍삼과자 및 그 제조방법 | |
| JP7067995B2 (ja) | ケーキ用ミックス及びその製造方法並びにケーキ類の製造方法 | |
| KR100437993B1 (ko) | 해조류를 이용한 냉면용 해조가루와 국수용 제분가루 및그 제조방법 | |
| KR101691483B1 (ko) | 효모수 발아 곡물을 포함하는 호박과자 제조방법 | |
| JP2779584B2 (ja) | 穀類粉加工製品、豆類加工製品、米類加工製品及びその製造方法 | |
| US334245A (en) | lauer | |
| KR19990046816A (ko) | 현미쿠키용조성물과이를이용한현미쿠키의제조방법 | |
| US1957333A (en) | Bleaching agent and process of utilizing the same for bleaching flour | |
| JP4646852B2 (ja) | 中種生地 | |
| CN105901504A (zh) | 一种黄豆芽粉馒头的制作工艺 | |
| JPH0276545A (ja) | α化玄米粉を主体とする健康食品及びその製造方法 | |
| KR20190126043A (ko) | 고추씨 술 및 고추씨 술의 제조방법 | |
| RU2052251C1 (ru) | Способ приготовления высокобелкового пищевого продукта | |
| US1957334A (en) | Bleaching agent and process of preparing bleached bread douch | |
| WO2012096270A1 (ja) | 生地物性改善剤及びそれを用いた食品用生地 | |
| USRE22227E (en) | Bleaching agent and process of | |
| KR20000063666A (ko) | 바다식물쌀 | |
| BE568711A (enrdf_load_stackoverflow) | ||
| JPH0813261B2 (ja) | 食品等の保存性副原料 | |
| FR2464028A1 (fr) | Procede de patisserie et panification utilisant une farine non cereale |