DE163757C - - Google Patents
Info
- Publication number
- DE163757C DE163757C DENDAT163757D DE163757DA DE163757C DE 163757 C DE163757 C DE 163757C DE NDAT163757 D DENDAT163757 D DE NDAT163757D DE 163757D A DE163757D A DE 163757DA DE 163757 C DE163757 C DE 163757C
- Authority
- DE
- Germany
- Prior art keywords
- baked
- carbohydrate
- flour
- starch
- gluten
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000004464 cereal grain Substances 0.000 claims 1
- 241000209056 Secale Species 0.000 description 3
- 235000007238 Secale cereale Nutrition 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- GUBGYTABKSRVRQ-YOLKTULGSA-N Maltose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 GUBGYTABKSRVRQ-YOLKTULGSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 244000052616 bacterial pathogens Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000021307 wheat Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010012601 Diabetes mellitus Diseases 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE163757C true DE163757C (da) |
Family
ID=429408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT163757D Active DE163757C (da) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE163757C (da) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1284820B (de) * | 1962-11-07 | 1968-12-05 | Schlaminger Maria | Verfahren zur Herstellung von vitaminreichem Getreideschrotmehl |
-
0
- DE DENDAT163757D patent/DE163757C/de active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1284820B (de) * | 1962-11-07 | 1968-12-05 | Schlaminger Maria | Verfahren zur Herstellung von vitaminreichem Getreideschrotmehl |
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