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
Application number
ES929200395A
Other languages
Spanish (es)
Other versions
ES2039308B1 (en
Inventor
Rodriguez Trinitario Munoz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zonumar S L
Original Assignee
Zonumar S L
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zonumar S L filed Critical Zonumar S L
Priority to ES09200395A priority Critical patent/ES2039308B1/en
Publication of ES2039308A1 publication Critical patent/ES2039308A1/en
Application granted granted Critical
Publication of ES2039308B1 publication Critical patent/ES2039308B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • 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)
ES09200395A 1992-02-24 1992-02-24 BREADABLE MASS FOR SEMI-INTEGRAL WHITE BREAD MANUFACTURE. Expired - Fee Related ES2039308B1 (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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