DE96786C - - Google Patents
Info
- Publication number
- DE96786C DE96786C DENDAT96786D DE96786DA DE96786C DE 96786 C DE96786 C DE 96786C DE NDAT96786 D DENDAT96786 D DE NDAT96786D DE 96786D A DE96786D A DE 96786DA DE 96786 C DE96786 C DE 96786C
- Authority
- DE
- Germany
- Prior art keywords
- grain
- bread
- dough
- malt
- germ
- 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
- 235000013339 cereals Nutrition 0.000 claims description 42
- 235000008429 bread Nutrition 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 16
- 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 14
- 230000035784 germination Effects 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 229940111205 diastase Drugs 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 3
- 235000013312 flour Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000004890 malting Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000001665 trituration Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products 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 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000003834 Triticum spelta Species 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012084 conversion product Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000005108 dry cleaning Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000035945 sensitivity Effects 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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 |
|---|---|
| DE96786C true DE96786C (enrdf_load_stackoverflow) |
Family
ID=367887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT96786D Active DE96786C (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE96786C (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE972592C (de) * | 1953-01-22 | 1959-08-20 | Wissenschaftliche Station Fuer | Verfahren zum Herstellen eines Spitzmalzproduktes fuer die Bierbereitung |
-
0
- DE DENDAT96786D patent/DE96786C/de active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE972592C (de) * | 1953-01-22 | 1959-08-20 | Wissenschaftliche Station Fuer | Verfahren zum Herstellen eines Spitzmalzproduktes fuer die Bierbereitung |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1142479B1 (de) | Verfahren zur herstellung von vollkornbrot | |
| DE96786C (enrdf_load_stackoverflow) | ||
| CN107347954A (zh) | 一种提高全麦面包烘焙品质的制作方法 | |
| US1541263A (en) | Food product | |
| EP0229979A2 (de) | Verfahren zum enzymatischen Abbau von Restbrot und Verwendung des erhaltenen Abbauprodukts | |
| EP0389755B1 (de) | Verfahren zur Herstellung eines Lebensmittels aus Getreide und dessen Verwendung | |
| DE2340434C3 (de) | Herstellung von Schrotbrot | |
| RU2232508C1 (ru) | Способ приготовления хлеба | |
| EP0554536B1 (de) | Verfahren zur Herstellung von Backwaren | |
| JP2003265126A (ja) | 乾燥発酵種の製造法、乾燥発酵種及びその利用 | |
| RU2627560C1 (ru) | Способ производства основы для изготовления теста из цельного гидролизованного пророщенного зерна пшеницы и состав тестовой заготовки, полученный указанным способом | |
| DE148844C (enrdf_load_stackoverflow) | ||
| DE736363C (de) | Verfahren zum Herstellen von Vollkornroggenbrot | |
| DE3211332A1 (de) | Verfahren zur herstellung eines nahrungsmittelproduktes aus getreidemalz | |
| US2043139A (en) | Process for making baked goods for diabetics | |
| JP4288226B2 (ja) | パンの製造方法 | |
| US1581112A (en) | Process for treating bran and flour middlings for use in whole-grain bread | |
| AT118587B (de) | Verfahren zur Herstellung eines Backhilfsmittels. | |
| DE87333C (enrdf_load_stackoverflow) | ||
| DE637501C (de) | Verfahren zur Nachbehandlung geweichter, gegebenenfalls vorgekeimter und wieder getrockneter Gerste | |
| DE850884C (de) | Maelzverfahren | |
| DE2154528A1 (de) | Verfahren und vorrichtung zur bearbeitung von angekeimten getreidekoernern bei der herstellung von brot, trockenflachbrot, backwaren | |
| DE555162C (de) | Verfahren zur Herstellung eines Bierfaerbemittels | |
| AT123396B (de) | Verfahren zur Vorbehandlung von Kleien für die Herstellung von Vollkornbrot. | |
| Gerhard | Handbook for bakers |