FR2161947A1 - Grain germination - in which the grain is first germinated at above 65 degrees centigrade - Google Patents

Grain germination - in which the grain is first germinated at above 65 degrees centigrade

Info

Publication number
FR2161947A1
FR2161947A1 FR7239016A FR7239016A FR2161947A1 FR 2161947 A1 FR2161947 A1 FR 2161947A1 FR 7239016 A FR7239016 A FR 7239016A FR 7239016 A FR7239016 A FR 7239016A FR 2161947 A1 FR2161947 A1 FR 2161947A1
Authority
FR
France
Prior art keywords
grain
period
germinated
bread
degrees
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
FR7239016A
Other languages
French (fr)
Other versions
FR2161947B1 (en
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.)
BATSCHEIDER KNAECKE
LIEKEN F ACHIMER SIMONSBROT
Original Assignee
BATSCHEIDER KNAECKE
LIEKEN F ACHIMER SIMONSBROT
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 BATSCHEIDER KNAECKE, LIEKEN F ACHIMER SIMONSBROT filed Critical BATSCHEIDER KNAECKE
Publication of FR2161947A1 publication Critical patent/FR2161947A1/en
Application granted granted Critical
Publication of FR2161947B1 publication Critical patent/FR2161947B1/fr
Granted legal-status Critical Current

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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Bread partic. crisp bread is formed from a dough of which the grain has been preliminarily germinated at >65 degrees C pref. 85C pref. in the presence of water for a period of 8 hrs. Pref. the water is subsequently removed and the grain heated over a period of an hr. from 30 degrees C to 85 degrees C in a jacket heated chamber housing a pair of contra-rotating agitators. The grain may be subsequently cooled by passing cooling fluid through the jacket and it may be germinated over a period of 15 to 18 hrs in a humidity of 100%. The method is used for bulk prodn. of bread which is baked for a period of 80 mins. and the resulting bread has a high crispness and lack of surfaces cracks.
FR7239016A 1971-11-03 1972-11-03 Grain germination - in which the grain is first germinated at above 65 degrees centigrade Granted FR2161947A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2154528A DE2154528A1 (en) 1971-11-03 1971-11-03 METHOD AND DEVICE FOR PROCESSING SPROUTED GRAIN CORNS IN THE PRODUCTION OF BREAD, DRIED FLAT BREAD, BAKED GOODS

Publications (2)

Publication Number Publication Date
FR2161947A1 true FR2161947A1 (en) 1973-07-13
FR2161947B1 FR2161947B1 (en) 1977-05-27

Family

ID=5824029

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7239016A Granted FR2161947A1 (en) 1971-11-03 1972-11-03 Grain germination - in which the grain is first germinated at above 65 degrees centigrade

Country Status (6)

Country Link
BE (1) BE790881A (en)
DE (1) DE2154528A1 (en)
ES (1) ES408240A1 (en)
FR (1) FR2161947A1 (en)
NL (1) NL7214803A (en)
SE (1) SE383248B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1118273A1 (en) * 1998-09-17 2001-07-25 Grigory Izeslavovich Kalnish Method for producing macaroni-type articles

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
JP4426663B2 (en) * 1999-01-26 2010-03-03 株式会社大生機械 Sterilization of alfalfa seed

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1118273A1 (en) * 1998-09-17 2001-07-25 Grigory Izeslavovich Kalnish Method for producing macaroni-type articles
EP1118273A4 (en) * 1998-09-17 2005-02-02 Grainew Bread Gmbh Method for producing macaroni-type articles

Also Published As

Publication number Publication date
ES408240A1 (en) 1976-01-01
BE790881A (en) 1973-03-01
DE2154528A1 (en) 1973-05-17
FR2161947B1 (en) 1977-05-27
NL7214803A (en) 1973-05-07
SE383248B (en) 1976-03-08

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Legal Events

Date Code Title Description
ST Notification of lapse