BE373713A - - Google Patents
Info
- Publication number
- BE373713A BE373713A BE373713DA BE373713A BE 373713 A BE373713 A BE 373713A BE 373713D A BE373713D A BE 373713DA BE 373713 A BE373713 A BE 373713A
- Authority
- BE
- Belgium
- Prior art keywords
- dough
- phase
- sponge
- flour
- mixture
- Prior art date
Links
- 238000000034 method Methods 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010348 incorporation Methods 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000007800 oxidant agent Substances 0.000 claims description 3
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 2
- 244000043158 Lens esculenta Species 0.000 claims description 2
- 235000010582 Pisum sativum Nutrition 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 3
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000015895 biscuits Nutrition 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000004061 bleaching Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010013883 Dwarfism Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000012476 oxidizable substance Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000002087 whitening effect Effects 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 |
|---|---|
| BE373713A true BE373713A (enrdf_load_html_response) |
Family
ID=44607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE373713D BE373713A (enrdf_load_html_response) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE373713A (enrdf_load_html_response) |
-
0
- BE BE373713D patent/BE373713A/fr unknown
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