BG107937A - Composition of wholesome bread and method for the production thereof - Google Patents
Composition of wholesome bread and method for the production thereofInfo
- Publication number
- BG107937A BG107937A BG107937A BG10793703A BG107937A BG 107937 A BG107937 A BG 107937A BG 107937 A BG107937 A BG 107937A BG 10793703 A BG10793703 A BG 10793703A BG 107937 A BG107937 A BG 107937A
- Authority
- BG
- Bulgaria
- Prior art keywords
- bread
- wholesome
- composition
- rye
- wheat
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The composition and the method find application in the food industry, in particular for the manufacture of wholesome bread and bread-type products, distinguished by improved nutritive and taste qualities. The method includes preliminary removal of the husks of wheat, the rye and/or rice grains, after which the grains are soaked separately in aqueous medium, in particular in ionized water, at different temperature and for different periods of time, are ground and the produced grain mass is kneaded, according to a recipe with water, salt and yeast, after which the dough is left to ferment and is baked. The basic ingredients of the grain mass are mixed with the wheat in a ratio from 1 to 50% rye and from 1 to 10% rice.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BG107937A BG107937A (en) | 2003-06-24 | 2003-06-24 | Composition of wholesome bread and method for the production thereof |
TR2004/01496A TR200401496A2 (en) | 2003-06-24 | 2004-06-23 | Grain bread composition and production technique |
YUP-574/04A RS57404A (en) | 2003-06-24 | 2004-06-24 | Composition of cereal bread and method for its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BG107937A BG107937A (en) | 2003-06-24 | 2003-06-24 | Composition of wholesome bread and method for the production thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
BG107937A true BG107937A (en) | 2004-12-30 |
Family
ID=34120469
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BG107937A BG107937A (en) | 2003-06-24 | 2003-06-24 | Composition of wholesome bread and method for the production thereof |
Country Status (3)
Country | Link |
---|---|
BG (1) | BG107937A (en) |
RS (1) | RS57404A (en) |
TR (1) | TR200401496A2 (en) |
-
2003
- 2003-06-24 BG BG107937A patent/BG107937A/en unknown
-
2004
- 2004-06-23 TR TR2004/01496A patent/TR200401496A2/en unknown
- 2004-06-24 RS YUP-574/04A patent/RS57404A/en unknown
Also Published As
Publication number | Publication date |
---|---|
RS57404A (en) | 2007-04-10 |
TR200401496A2 (en) | 2005-01-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX2009002021A (en) | Production of multi-grain, whole-grain, soft and crunchy sheeted snacks. | |
KR100803336B1 (en) | Method for manufacturing bread using cereal flour | |
MX2008014553A (en) | NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME. | |
Pagani et al. | Traditional Italian products from wheat and other starchy flours | |
KR101521230B1 (en) | Whole wheat bread of Korean wheat and method for manufacturing thereof | |
US20170295804A1 (en) | Rice Flour as an Alternative to Wheat Flour and Method for Producing Gluten-Free Bread Made from Rice Flour | |
Balarabe et al. | Physico-chemical analysis and sensory evaluation of bread produced using different indigenous yeast isolates | |
JP4188146B2 (en) | Method for producing fermented flavored confectionery | |
JP2007151531A (en) | Low-protein rusk and method for producing the same | |
RU2619277C2 (en) | Method for producing grain bread | |
BG107937A (en) | Composition of wholesome bread and method for the production thereof | |
JPH11225661A (en) | Bread its production | |
JP6873746B2 (en) | Flour composition for bakery products and method for manufacturing bakery products | |
RU2785382C1 (en) | Bread production method | |
MD990141A (en) | Composition and process for production of wheat whole grains bread | |
KR100803333B1 (en) | Method for manufacturing bread using cereal flour | |
RU2560618C1 (en) | Method for production of grain bread with enhanced food value | |
RU2744112C1 (en) | Method for the production of bread and bakery products | |
JP2005176856A (en) | Germinated unpolished rice processed food and method for producing the same | |
Panghal | Effect of Enzymes on Cookies Quality Anil Panghal, Navndhi, Namita Singh1 and BS Khatkar | |
RU2290812C1 (en) | Method for producing of bread | |
Boeriu et al. | TECHNOLOGICAL FUNCTIONS OF ADDED SALT IN BREADMAKING | |
KR20150121503A (en) | Pizza dough comprising rice and its preparing process | |
JP6675840B2 (en) | Bakery food manufacturing method | |
LV13899B (en) | Method for making spontaneous leaven |