HK1148177A1 - Bread manufacturing method bread which adds barley flour and rice flour - Google Patents
Bread manufacturing method bread which adds barley flour and rice flourInfo
- 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
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)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090018379A KR101113604B1 (ko) | 2009-03-04 | 2009-03-04 | 쌀가루와 보릿가루를 첨가한 식빵 제조방법 |
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 (xx) |
CN (1) | CN101822279B (xx) |
HK (1) | HK1148177A1 (xx) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102016426B1 (ko) * | 2017-12-26 | 2019-09-02 | 주식회사 창억 | 전자레인지 간편 조리용 통팥 찰떡의 제조방법 |
CN109673704A (zh) * | 2019-01-28 | 2019-04-26 | 武汉市玫隆皇冠食品有限公司 | 一种面包低温中种发酵烘焙工艺 |
CN110269077A (zh) * | 2019-06-19 | 2019-09-24 | 嘉兴职业技术学院 | 混合面包 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR840002207A (ko) * | 1982-11-04 | 1984-06-25 | 김옥자 | 무과당 오곡식빵의 제법 |
KR100431495B1 (ko) * | 2001-08-10 | 2004-05-14 | 주식회사 파리크라상 | 식빵의 제조 방법 |
KR100431496B1 (ko) * | 2001-08-14 | 2004-05-14 | 주식회사 파리크라상 | 식빵의 제조 방법 |
KR100803336B1 (ko) * | 2006-12-12 | 2008-02-13 | 주식회사 파리크라상 | 오곡분을 이용한 빵 제조방법 |
KR100889880B1 (ko) * | 2007-04-27 | 2009-03-24 | 강준구 | 곡물분말을 이용한 빵류 및 그 제조방법 |
-
2009
- 2009-03-04 KR KR1020090018379A patent/KR101113604B1/ko active IP Right Grant
- 2009-05-25 CN CN2009101433964A patent/CN101822279B/zh active Active
-
2011
- 2011-03-08 HK HK11102367.8A patent/HK1148177A1/xx unknown
Also Published As
Publication number | Publication date |
---|---|
CN101822279A (zh) | 2010-09-08 |
KR20100099842A (ko) | 2010-09-15 |
CN101822279B (zh) | 2012-12-26 |
KR101113604B1 (ko) | 2012-02-13 |
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