FR2478950A1 - Special bread based on wheat and rye flour - also pref. contg. corn and buckwheat flour and sunflower substance - Google Patents

Special bread based on wheat and rye flour - also pref. contg. corn and buckwheat flour and sunflower substance Download PDF

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Publication number
FR2478950A1
FR2478950A1 FR8004664A FR8004664A FR2478950A1 FR 2478950 A1 FR2478950 A1 FR 2478950A1 FR 8004664 A FR8004664 A FR 8004664A FR 8004664 A FR8004664 A FR 8004664A FR 2478950 A1 FR2478950 A1 FR 2478950A1
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FR
France
Prior art keywords
flour
sunflower
substance
wheat
grams
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.)
Withdrawn
Application number
FR8004664A
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French (fr)
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.)
CUETKO ERNEST
Original Assignee
CUETKO ERNEST
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 CUETKO ERNEST filed Critical CUETKO ERNEST
Priority to FR8004664A priority Critical patent/FR2478950A1/en
Publication of FR2478950A1 publication Critical patent/FR2478950A1/en
Withdrawn legal-status Critical Current

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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
    • A21D13/00—Finished or partly finished bakery products

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Special bread compsn. is based on wheat and rye flours. Other pref. ingredients are buckwheat flour, cornflour and a sunflower substance. A pref. compsn. contains wheat flour (730g), rye flour (100g), buckwheat flour (50g), cornflour (100g), sunflower substance (20g) used to make bread in the normal way with salt (20g) and water (600g). It has a distinctive taste, can be stored for a month and is satisfactory for freezing.

Description

L'objet de l'invention est une composition de pain dans laquelle entre les constituants suivants : farine de froment, de seigle, de sarrazin, de mals et de substance de tournesol. The object of the invention is a bread composition in which between the following constituents: wheat flour, rye, buckwheat, mals and sunflower substance.

Le pain de consommation courante a subi de tres nombreuses transformations depuis son invention, avec le besoins suscités par les differents changements de mode de vie. La fubrication artisanale a pratiquement disparue de nos jours. Everyday bread has undergone many transformations since its invention, with the needs aroused by different lifestyle changes. Handcrafted fubrication has practically disappeared these days.

Elle est remplacée par une forte mecanisation. La consommation a augmenté en volume mais a dilinué par consommateur.It is replaced by a strong mechanism. Consumption increased in volume but diluted by consumer.

L'apparition de nouvelles méthodes de euisson ne permet plus de retrouver dans le pain modernisé une saveur dans la dégustation. Il apperdu toutes ses vertues tant à son goût qu à sa conservation.The appearance of new methods of euisson no longer allows to find in modernized bread a flavor in tasting. It apperdu all its virtues both in its taste and in its conservation.

Néanmoins, depuis quelques années, des améliorations surviennent, mais de façon artisanale, avec l'apparition de pain de régime, et de pain dit de campagne, ainsi que des recettes typiquement régionles. On peut citer a titre d'exemple : le pain aux noix. Les fours. bois renuissent eux aussi et donnent un atirait nouveau à la commercialication. Toutefois, la saveur et la conservation ne sont ancore pas totalement bien maîtrisées, pour oels, il sufrit d'avoir une farine composée de froment, de seigle, de sarrazin, de maïs, et de substance de tournesol, Cette association parmet d'obtenir un goût incomparable et une conservation darable pendant un mois. Il n'y a plus de probléme de décongélation, le pain decongele n'a plus besoin d'être repasser au our et il conserve toutes ses qualités, il ne supporte aucune deformetion). Nevertheless, in recent years, improvements have occurred, but in a traditional way, with the appearance of diet bread, and so-called country bread, as well as typically regional recipes. As an example, we can cite: nut bread. The ovens. wood is also shrinking and giving a new attraction to marketing. However, the flavor and the preservation are not yet completely well controlled, for oels, it suffices to have a flour composed of wheat, rye, buckwheat, corn, and sunflower substance, This association allows to obtain incomparable taste and sturdy storage for a month. There is no longer any problem with defrosting, the defrosted bread no longer needs to be ironed and it retains all its qualities, it does not support any deformation.

Suivant l'invention, on mettra pour 1000 grammes de farine composée de : 730 grammes de froment, 100 grammes de maigle, 50 grammes de sarrazin, 100 grammes de maïs, 20 grammes de substance de tournesol. Cet ensemble sera travaille au pétrin et suivra les reeles traditionnelles de fabrication. According to the invention, one will put per 1000 grams of flour composed of: 730 grams of wheat, 100 grams of maigle, 50 grams of buckwheat, 100 grams of corn, 20 grams of sunflower substance. This set will be kneaded and will follow the traditional manufacturing realities.

Claims (5)

@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ 1 / Pain de consommation courante à composition de base s, eciale caractérisée par le fait que l'on ajoute à la farine de froment de la fa@ine de seigle. 1 / Bread for everyday consumption with a basic composition, characterized by the fact that rye fa @ ine is added to wheat flour. 2 / Pain suivant la revendication n 1 caractérisée par le fait que l'on ajouté aux composants de la farine de sarrazin. 2 / Bread according to claim No. 1 characterized in that one adds to the components of buckwheat flour. 3 / Pain saivant la revendication n 2 caractérisée par le fait que l'on ajoute aun composants de la parine de maïe. 3 / Salting bread claim n 2 characterized in that one adds aun components of parine corn. 4 / Pain suivant la revendication n 3 caractéricée par le fait que l'on ajoute aux composants une substance de tournesol. 4 / Bread according to claim 3, characterized in that a sunflower substance is added to the components. 5 / Pain suivant les revendicatione n 1, 2, 3, 4 caractérisée par le fait aue -our 1000 grammes de farine speciale on utilise 730 grmames de Parine de froment, 100 grammes de farihe de seigle, 50 grammes de farine de sarrazin, 100 gramme de farine de maïs, 20 grammes de substance de tournesol, 20 grammes de sel et 600 grammes d'eau. Cette comossition et en te trait6e suivant les regles ordindires de fabrication du pain. 5 / Bread according to claims 1, 2, 3, 4 characterized by the fact aue -our 1000 grams of special flour is used 730 grm of Parine wheat, 100 grams of rye flour, 50 grams of buckwheat flour, 100 gram of corn flour, 20 grams of sunflower substance, 20 grams of salt and 600 grams of water. This combination is treated in accordance with the standard rules for making bread.
FR8004664A 1980-02-28 1980-02-28 Special bread based on wheat and rye flour - also pref. contg. corn and buckwheat flour and sunflower substance Withdrawn FR2478950A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8004664A FR2478950A1 (en) 1980-02-28 1980-02-28 Special bread based on wheat and rye flour - also pref. contg. corn and buckwheat flour and sunflower substance

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8004664A FR2478950A1 (en) 1980-02-28 1980-02-28 Special bread based on wheat and rye flour - also pref. contg. corn and buckwheat flour and sunflower substance

Publications (1)

Publication Number Publication Date
FR2478950A1 true FR2478950A1 (en) 1981-10-02

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
FR8004664A Withdrawn FR2478950A1 (en) 1980-02-28 1980-02-28 Special bread based on wheat and rye flour - also pref. contg. corn and buckwheat flour and sunflower substance

Country Status (1)

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FR (1) FR2478950A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2519754C2 (en) * 2011-12-30 2014-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Method for production of rye bread with buckwheat flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2519754C2 (en) * 2011-12-30 2014-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Method for production of rye bread with buckwheat flour

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