HK1148177A1 - Bread manufacturing method bread which adds barley flour and rice flour - Google Patents

Bread manufacturing method bread which adds barley flour and rice flour

Info

Publication number
HK1148177A1
HK1148177A1 HK11102367.8A HK11102367A HK1148177A1 HK 1148177 A1 HK1148177 A1 HK 1148177A1 HK 11102367 A HK11102367 A HK 11102367A HK 1148177 A1 HK1148177 A1 HK 1148177A1
Authority
HK
Hong Kong
Prior art keywords
bread
flour
manufacturing
rice flour
adds barley
Prior art date
Application number
HK11102367.8A
Inventor
Myoung Gu Lee
Byung Keon Son
Jong Min Lee
Original Assignee
Paris Croissant Co Ltd
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 Paris Croissant Co Ltd filed Critical Paris Croissant Co Ltd
Publication of HK1148177A1 publication Critical patent/HK1148177A1/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/34—Animal material
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
HK11102367.8A 2009-03-04 2011-03-08 Bread manufacturing method bread which adds barley flour and rice flour HK1148177A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020090018379A KR101113604B1 (en) 2009-03-04 2009-03-04 Bread manufacturing method bread which adds barley flour and rice flour

Publications (1)

Publication Number Publication Date
HK1148177A1 true HK1148177A1 (en) 2011-09-02

Family

ID=42686620

Family Applications (1)

Application Number Title Priority Date Filing Date
HK11102367.8A HK1148177A1 (en) 2009-03-04 2011-03-08 Bread manufacturing method bread which adds barley flour and rice flour

Country Status (3)

Country Link
KR (1) KR101113604B1 (en)
CN (1) CN101822279B (en)
HK (1) HK1148177A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102016426B1 (en) * 2017-12-26 2019-09-02 주식회사 창억 Method for producing instant whole red beans glutinous rice cake for quick cooking in microwave
CN109673704A (en) * 2019-01-28 2019-04-26 武汉市玫隆皇冠食品有限公司 Kind fermentation baking process in a kind of bread low temperature
CN110269077A (en) * 2019-06-19 2019-09-24 嘉兴职业技术学院 Mix bread

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR840002207A (en) * 1982-11-04 1984-06-25 김옥자 Recipe of Unsweetened Whole Grain Bread
KR100431495B1 (en) * 2001-08-10 2004-05-14 주식회사 파리크라상 Fabrication method of bread
KR100431496B1 (en) * 2001-08-14 2004-05-14 주식회사 파리크라상 Fabrication method of bread
KR100803336B1 (en) * 2006-12-12 2008-02-13 주식회사 파리크라상 Method for manufacturing bread using cereal flour
KR100889880B1 (en) * 2007-04-27 2009-03-24 강준구 Breads using grain powder and method of manufacturing thereof

Also Published As

Publication number Publication date
CN101822279B (en) 2012-12-26
KR20100099842A (en) 2010-09-15
CN101822279A (en) 2010-09-08
KR101113604B1 (en) 2012-02-13

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