ES2039308A1 - Bread dough compsn. - Google Patents
Bread dough compsn.Info
- Publication number
- ES2039308A1 ES2039308A1 ES929200395A ES9200395A ES2039308A1 ES 2039308 A1 ES2039308 A1 ES 2039308A1 ES 929200395 A ES929200395 A ES 929200395A ES 9200395 A ES9200395 A ES 9200395A ES 2039308 A1 ES2039308 A1 ES 2039308A1
- Authority
- ES
- Spain
- Prior art keywords
- bread
- compsn
- bread dough
- dough
- niacin
- 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.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The dough is based on wheat flour with 75% extraction water, salt, pressed yeast and bread complement, with addition of 0.1-0.5 wt% wheat germ. It produces bread with colour, texture and flavour similar to conventional white bread but with increased nutritional value, especially in respect of content of Vitamins B1, B2 and B6, proteins, pantothenic acid, niacin and tocopherol (Vitamin E)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES09200395A ES2039308B1 (en) | 1992-02-24 | 1992-02-24 | BREADABLE MASS FOR SEMI-INTEGRAL WHITE BREAD MANUFACTURE. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES09200395A ES2039308B1 (en) | 1992-02-24 | 1992-02-24 | BREADABLE MASS FOR SEMI-INTEGRAL WHITE BREAD MANUFACTURE. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2039308A1 true ES2039308A1 (en) | 1993-09-16 |
ES2039308B1 ES2039308B1 (en) | 1994-05-01 |
Family
ID=8276158
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES09200395A Expired - Fee Related ES2039308B1 (en) | 1992-02-24 | 1992-02-24 | BREADABLE MASS FOR SEMI-INTEGRAL WHITE BREAD MANUFACTURE. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2039308B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2264327A1 (en) * | 2004-06-14 | 2006-12-16 | Consorci De L'espai Rural De Gallecs | Baking product contains flour, gluten, salt, leavening, wheat, milk powder, sugar and water of predetermined weight percentages |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1490950A (en) * | 1975-09-04 | 1977-11-02 | Itt | Complete protein wheat bread |
EP0340355A1 (en) * | 1985-09-23 | 1989-11-08 | Nutra Products Inc. | A process for producing baked cereal goods and goods when produced thereby |
FR2636504A1 (en) * | 1988-09-19 | 1990-03-23 | Coutelet Minoterie | Flour for the manufacture of a bread of the baguette type, process for the manufacture of such a baguette and baguette obtained |
-
1992
- 1992-02-24 ES ES09200395A patent/ES2039308B1/en not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1490950A (en) * | 1975-09-04 | 1977-11-02 | Itt | Complete protein wheat bread |
EP0340355A1 (en) * | 1985-09-23 | 1989-11-08 | Nutra Products Inc. | A process for producing baked cereal goods and goods when produced thereby |
FR2636504A1 (en) * | 1988-09-19 | 1990-03-23 | Coutelet Minoterie | Flour for the manufacture of a bread of the baguette type, process for the manufacture of such a baguette and baguette obtained |
Non-Patent Citations (2)
Title |
---|
Base de datos FSTA, 75-03m0397, 1975, Intl. Food Information, Reading, GB, & Zaitsev, V. I., Shashkina, Z.N., "Improvement of nutritive value of bread by adding wheat germ." Khlebopekar- naya i Konditerskaya Promyshlennost, No. 7, 7-8, 1974. * Resumen * * |
Base de datos FSTA, 81-04m0374, 1981, Intl. Food Information, Reading, GB, & HUBER, H., "La nueva tendencia en la nutrición del pan: enriquecimiento del surtido con nuevos tipos de panes especialmente ricos en aroma y sabor." Alimentaria, No. 112, 1980. * Pág. 29, epígrafe 5 * * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2264327A1 (en) * | 2004-06-14 | 2006-12-16 | Consorci De L'espai Rural De Gallecs | Baking product contains flour, gluten, salt, leavening, wheat, milk powder, sugar and water of predetermined weight percentages |
Also Published As
Publication number | Publication date |
---|---|
ES2039308B1 (en) | 1994-05-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 20040503 |