BE441227A - - Google Patents
Info
- Publication number
- BE441227A BE441227A BE441227DA BE441227A BE 441227 A BE441227 A BE 441227A BE 441227D A BE441227D A BE 441227DA BE 441227 A BE441227 A BE 441227A
- Authority
- BE
- Belgium
- Prior art keywords
- malt
- buckwheat
- sugar
- extract
- extracts
- Prior art date
Links
- 241000219051 Fagopyrum Species 0.000 claims description 45
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 45
- 239000000284 extract Substances 0.000 claims description 38
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 22
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000013543 active substance Substances 0.000 claims description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 5
- 229960004903 invert sugar Drugs 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000020374 simple syrup Nutrition 0.000 claims description 4
- 230000004936 stimulating effect Effects 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 2
- 230000005283 ground state Effects 0.000 claims 1
- 238000009834 vaporization Methods 0.000 claims 1
- 230000008016 vaporization Effects 0.000 claims 1
- 238000010411 cooking Methods 0.000 description 28
- 241000209219 Hordeum Species 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 229940111205 diastase Drugs 0.000 description 9
- 102000013142 Amylases Human genes 0.000 description 8
- 108010065511 Amylases Proteins 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 230000002478 diastatic effect Effects 0.000 description 7
- 238000007792 addition Methods 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 241000205407 Polygonum Species 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- SEPPVOUBHWNCAW-FNORWQNLSA-N (E)-4-oxonon-2-enal Chemical group CCCCCC(=O)\C=C\C=O SEPPVOUBHWNCAW-FNORWQNLSA-N 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 238000005406 washing Methods 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)
- Cereal-Derived Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE441227A true BE441227A (cg-RX-API-DMAC10.html) |
Family
ID=98761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE441227D BE441227A (cg-RX-API-DMAC10.html) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE441227A (cg-RX-API-DMAC10.html) |
-
0
- BE BE441227D patent/BE441227A/fr unknown
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