FI900605A0 - FOERFARANDE FOER FRAMSTAELLNING AV LIVSMEDEL FRAON SPANNMAOL SAMT DESS ANVAENDNING. - Google Patents

FOERFARANDE FOER FRAMSTAELLNING AV LIVSMEDEL FRAON SPANNMAOL SAMT DESS ANVAENDNING.

Info

Publication number
FI900605A0
FI900605A0 FI900605A FI900605A FI900605A0 FI 900605 A0 FI900605 A0 FI 900605A0 FI 900605 A FI900605 A FI 900605A FI 900605 A FI900605 A FI 900605A FI 900605 A0 FI900605 A0 FI 900605A0
Authority
FI
Finland
Prior art keywords
days
cereal
spannmaol
livsmedel
fraon
Prior art date
Application number
FI900605A
Other languages
Finnish (fi)
Inventor
Bernd Meyer
Original Assignee
Ireks Arkady Gmbh
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 Ireks Arkady Gmbh filed Critical Ireks Arkady Gmbh
Publication of FI900605A0 publication Critical patent/FI900605A0/en

Links

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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Diaphragms For Electromechanical Transducers (AREA)
  • Liquid Developers In Electrophotography (AREA)
  • Spinning Or Twisting Of Yarns (AREA)
  • Noodles (AREA)

Abstract

Cereal is softened in water. Subsequently it is allowed to germinate, that is for 3 to 7 days, preferably 5 to 6 days, in particular 5 days for rye and 6 days for wheat, inclusive of the softening time. After the germination process the moist, fully enzymically active, germinated cereal is heated to 40 to 70 DEG C, preferably 50 to 60 DEG C, in particular about 55 DEG C and subjected to heat treatment at this temperature over a time period of 8 to 24 hours, preferably 10 to 14 hours, without the moisture content being reduced. Subsequently, the cereal thus treated is if desired dried under mild conditions. The grains thus obtained have good swelling properties and, as an additive in the production of bread or baked goods, improve their flavour, moistness and freshness retention capacity. Moreover the product can also be used as a flavour intensifier.
FI900605A 1989-03-31 1990-02-07 FOERFARANDE FOER FRAMSTAELLNING AV LIVSMEDEL FRAON SPANNMAOL SAMT DESS ANVAENDNING. FI900605A0 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE3910374A DE3910374A1 (en) 1989-03-31 1989-03-31 METHOD FOR PRODUCING A FOOD FROM CEREALS AND USE THEREOF

Publications (1)

Publication Number Publication Date
FI900605A0 true FI900605A0 (en) 1990-02-07

Family

ID=6377512

Family Applications (1)

Application Number Title Priority Date Filing Date
FI900605A FI900605A0 (en) 1989-03-31 1990-02-07 FOERFARANDE FOER FRAMSTAELLNING AV LIVSMEDEL FRAON SPANNMAOL SAMT DESS ANVAENDNING.

Country Status (6)

Country Link
EP (1) EP0389755B1 (en)
AT (1) ATE88860T1 (en)
DE (2) DE3910374A1 (en)
DK (1) DK0389755T3 (en)
ES (1) ES2041451T3 (en)
FI (1) FI900605A0 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0625187B1 (en) * 1992-02-06 1997-04-23 Bio-Technical Resources, Inc. Concentrated beer flavor product
DE19509919A1 (en) * 1995-03-18 1996-09-19 Ireks Gmbh Prodn. of malt bread or rolls with good taste, appearance and freshness
DE19927221C2 (en) * 1999-06-10 2003-04-24 Boris Isaak Bread and process for making it
FI114380B (en) * 2000-10-06 2004-10-15 Valtion Teknillinen A process for the production of an oat product and an oatmeal and a snack product by the process
FR2845866B1 (en) * 2002-10-21 2005-02-04 Raphael Tisseur COMPOSITION FOR INDUSTRIAL BREAD WITH EXTENDED CONSERVATION

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2627464A (en) * 1948-12-17 1953-02-03 Kehetian Kasper Method of making prepared sprouted wheat cereal
DE2237868C2 (en) * 1972-08-01 1987-03-12 Diamalt AG, 8000 München METHOD FOR PRODUCING A BAKING PRODUCT
DE2851053C2 (en) * 1978-11-25 1980-09-25 Werner & Mertz Gmbh, 6500 Mainz Treating sprouted cereal grains for bread making
US4256769A (en) * 1979-03-05 1981-03-17 Vitamins, Inc. Extruded wheat germ food product and method of preparation
DE2934552A1 (en) * 1979-08-13 1981-02-19 Gotthard Ihle Plant-derived dietetic enzyme and vitamin compsn. prepn. - by steeping, dry-germinating and comminuting cereal grain and or legumes
NL8401771A (en) * 1984-06-01 1986-01-02 Tno Malt with increased enzyme activity - esp. for baking bread
DE3515254A1 (en) * 1985-04-27 1986-10-30 Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel METHOD FOR PRODUCING AN ENZYMATICALLY DEGREASED WHOLE GRAIN APPROACH AS Dough ADDITION FOR WHOLE GRAIN BREAD, THEREFORE PRODUCED BREAD Dough ADDITOR AND USE THEREOF
EP0235601B1 (en) * 1986-02-05 1991-08-07 Nexus A/S Taste adjusting composition, method for making and using it

Also Published As

Publication number Publication date
EP0389755B1 (en) 1993-05-05
DE59001334D1 (en) 1993-06-09
EP0389755A3 (en) 1991-12-11
ES2041451T3 (en) 1993-11-16
EP0389755A2 (en) 1990-10-03
DE3910374A1 (en) 1990-10-04
ATE88860T1 (en) 1993-05-15
DK0389755T3 (en) 1993-06-28

Similar Documents

Publication Publication Date Title
Anderson et al. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming
Pateras Bread spoilage and staling
SU1582971A3 (en) Method of producing maccaroni articles
CA1300968C (en) High fiber flaked cereal
IL42993A (en) Process for treatment of vegetable protein
ATE469206T1 (en) PRODUCTION OF SORTING AND BEER WITH HIGH NUTRITIONAL VALUE AND CORRESPONDING PRODUCTS
US2064701A (en) Manufacture of rice flakes
FI900605A0 (en) FOERFARANDE FOER FRAMSTAELLNING AV LIVSMEDEL FRAON SPANNMAOL SAMT DESS ANVAENDNING.
GB1057987A (en) Grain modification process and product
EP0181874B1 (en) Treatment of grain products
ES446068A1 (en) Malting at low moisture
US6423355B1 (en) Imbibant grains for bakery and other uses
US3368904A (en) Process for making a viscosity stabilized starch-containing product
US4680190A (en) Date processing method
GB1085562A (en) Improving wheat and flour
US6136365A (en) Oat containing cereal products
CA1061172A (en) Corn flake process and product
US2305940A (en) Spray drying process
Day et al. Effects of Soil‐Moisture Stress on the Yield and Quality of Flour from Wheat (Triticum aestivum L.) 1
US1744581A (en) Whole-grain flour and the like
JP3375402B2 (en) Rice confectionery manufacturing method
AU746260B2 (en) Imbibant grains for bakery and other uses
DE893480C (en) Process for fermenting raw tobacco
ATE67071T1 (en) PROCESS FOR THE MANUFACTURE OF AN ENZYMATICALLY DECOMPOSED WHOLE GRAIN BATTER AS A Dough INGREDIENT FOR WHOLE GRAIN BREAD, BREAD Dough EDGE MANUFACTURED THEN, AND THE USE THEREOF.
GB1232275A (en)

Legal Events

Date Code Title Description
FD Application lapsed

Owner name: IREKS GESELLSCHAFT MIT BESCHRAENKTER