HRP20161525T1 - Postupak i smjesa za pečenje za pripremanje suhog tankog kruha - Google Patents
Postupak i smjesa za pečenje za pripremanje suhog tankog kruha Download PDFInfo
- Publication number
- HRP20161525T1 HRP20161525T1 HRP20161525TT HRP20161525T HRP20161525T1 HR P20161525 T1 HRP20161525 T1 HR P20161525T1 HR P20161525T T HRP20161525T T HR P20161525TT HR P20161525 T HRP20161525 T HR P20161525T HR P20161525 T1 HRP20161525 T1 HR P20161525T1
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- Prior art keywords
- weight
- percent
- mixture
- baking
- sprayed
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims 16
- 238000000034 method Methods 0.000 title claims 15
- 235000012779 flatbread Nutrition 0.000 title 1
- 235000011868 grain product Nutrition 0.000 claims 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 8
- 102000002322 Egg Proteins Human genes 0.000 claims 8
- 108010000912 Egg Proteins Proteins 0.000 claims 8
- 235000014103 egg white Nutrition 0.000 claims 8
- 210000000969 egg white Anatomy 0.000 claims 7
- 102000014171 Milk Proteins Human genes 0.000 claims 6
- 108010011756 Milk Proteins Proteins 0.000 claims 6
- 235000021239 milk protein Nutrition 0.000 claims 6
- 239000000843 powder Substances 0.000 claims 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 5
- 229940041514 candida albicans extract Drugs 0.000 claims 5
- 239000003925 fat Substances 0.000 claims 5
- 150000003839 salts Chemical class 0.000 claims 5
- 239000012138 yeast extract Substances 0.000 claims 5
- 239000002253 acid Substances 0.000 claims 4
- 150000007513 acids Chemical class 0.000 claims 4
- 239000004615 ingredient Substances 0.000 claims 4
- 235000013599 spices Nutrition 0.000 claims 4
- 235000008429 bread Nutrition 0.000 claims 3
- 108010068370 Glutens Proteins 0.000 claims 2
- 241000408747 Lepomis gibbosus Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 claims 2
- 235000021307 Triticum Nutrition 0.000 claims 2
- 235000004426 flaxseed Nutrition 0.000 claims 2
- 235000021312 gluten Nutrition 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000020236 pumpkin seed Nutrition 0.000 claims 2
- 235000020238 sunflower seed Nutrition 0.000 claims 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 210000000991 chicken egg Anatomy 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 229960004903 invert sugar Drugs 0.000 claims 1
- 239000011088 parchment paper Substances 0.000 claims 1
- 235000015099 wheat brans Nutrition 0.000 claims 1
Classifications
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- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- 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
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
-
- 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
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Claims (13)
1. Postupak za proizvodnju suhog tankog kruha, pri čemu se proizvedena smjesa za pečenje sastoji barem od osušenog bjelanjka i barem jednog proizvoda od žitarica ili mnoštva proizvoda od žitarica, smjesa se miješa i peče uz dovođenje topline, naznačen time da se posuda za pečenje ili lim za pečenje, koji proizvoljno imaju na njih položen papir za pečenje, ovlažuje ili raspršuje s vodom, te time da se zatim 1 težinskih postotaka do 30 težinskih postotaka osušenog bjelanjka u prahu i 90 težinskih postotaka do 5 težinskih postotaka barem jednog suhog proizvoda od žitarica ili mnoštva proizvoda od suhih žitarica, 0 težinskih postotaka do 70 težinskih postotaka sjemenki uljarica, 0 težinskih postotaka do 20 težinskih postotaka masti, 0 težinskih postotaka do 15 težinskih postotaka šećera, 0 težinskih postotaka do 15 težinskih postotaka mekinja, 0 težinskih postotaka do 5 težinskih postotaka soli, 0 težinskih postotaka do 5 težinskih postotaka kvasca ili ekstrakta kvasca, 0 težinskih postotaka do 10 težinskih postotaka mliječnog proteina, 0 težinskih postotaka do 10 težinskih postotaka slada u boji, 0 težinskih postotaka do 10 težinskih postotaka osušenog kiselog tijesta ili izoliranih kiselina, 0 težinskih postotaka do 20 težinskih postotaka začina miješa u suhom stanju tako da se formira smjesa za pečenje i primjenjuju se ili raspršuju ravnomjerno na lim za pečenje ili posudu za pečenje, te se smjesa zatim vlaži, škropi ili raspršuje s vodom preko cijele površine i zatim peče.
2. Postupak prema zahtjevu 1, naznačen time da se smjesa koja se ovlažuje, škropi ili raspršuje s vodom peče nakon perioda mirovanja.
3. Postupak prema zahtjevu 1 ili 2, naznačen time da se suha praškasta smjesa za pečenje ovlažuje, škropi i/ili raspršuje s vodom ravnomjerno po cijeloj površini.
4. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da se smjesa koja se ovlažuje ili raspršuje s vodom ne mora mijesiti i ne mora se valjati, pritiskati i/ili oblikovati na željenu debljinu tijesta.
5. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da se smjesa koja se ovlažuje ili raspršuje s vodom i sastoji se od izvorno suhih praškastih komponenata podvrgava temperaturi od 140°C do 180°C, poželjno 160°C kroz ukupno 10 minuta do 25 minuta, poželjno 20 do 25 minuta i na taj se način peče.
6. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da praškasta smjesa osušenog bjelanjka i barem jednog proizvoda od suhih žitarica ili mnoštva proizvoda od suhih žitarica ima dodatne sastojke koji su s njima pomiješani i cjelokupna smjesa se primjenjuje jednoliko na lim za pečenje i ovlažuje se ili raspršuje s vodom i zatim se peče.
7. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da se smjesa sastoji od osušenog bjelanjka u prahu i barem jednog suhog proizvoda od žitarica ili mnoštva proizvoda od žitarica i proizvoljno ima jedan ili više sastojaka kao što su sjemenke uljarica kao jedna ili više koje se biraju iz skupine koju čine sjemenke suncokreta, lanene sjemenke, sjemenke bundeve i slično; masti; šećer; mekinje; sol; ekstrakt kvasca ili kvasac; mliječni protein; slad u boji; osušeno kiselo tijesto; izolirane kiseline, začini, ili dva ili više od navedenih sastojaka koji su s njima pomiješani, te se zatim cjelokupna smjesa ovlažuje ili raspršuje s vodom i peče.
8. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da osušeni bjelanjak u prahu sadrži pšenični gluten, mliječni protein, bjelanjak kokošjih jaja ili dva ili više od njih.
9. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da osušeni bjelanjak i barem jedan proizvod od žitarica ima barem jedan ili dva ili više od slijedećih sastojaka odabranih iz skupine koju čine 70 težinskih postotaka sjemenki uljarica, do 20 težinskih postotaka masti, do 15 težinskih postotaka šećera, do 15 težinskih postotaka mekinja, do 5 težinskih postotaka soli, do 5 težinskih postotaka kvasca ili ekstrakta kvasca, do 10 težinskih postotaka mliječnog proteina, do 10 težinskih postotaka slada u boji, do 10 težinskih postotaka osušenog kiselog tijesta ili izoliranih kiselina, do 20 težinskih postotaka s njima pomiješanih začina.
10. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da se miješa 17 ± 1 postotaka sjemenki suncokreta, 17 ± 1 postotaka lanenih sjemenki, 16 ± 1 postotaka sjemenki bundeve, 10.5 ± 1 postotaka zobenih pahuljica, 10 ± 1 postotaka pšeničnog glutena, 8 ± 1 postotaka masti u prahu, 5 ± 1 postotaka kreme invertnog šećera, 5 ± 1 postotaka pšeničnih mekinja, 4 ± 1 postotaka mliječnog proteina, 2 ± 1 postotaka osušenog kiselog tijesta, 2 ± 1 postotaka soli, 1 ± 0.5 postotaka ječmenog slada i 0.5 ± 0.25 postotaka kvasca ili ekstrakta kvasca u suhom stanju i nakon razvlačenja na limu za pečenje se smjesa vlaži ili raspršuje s vodom i peče.
11. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da se suhi tanki kruh nakon postupka pečenja suši u pećnici.
12. Postupak prema bilo kojem od prethodnih zahtjeva, naznačen time da se ispečena smjesa, nakon nekog vremena pečenja, dijeli ili izrezuje u komade željene veličine ili se izvodi s prethodno određenim mjestima loma i zatim se dodatno peče.
13. Uporaba smjese za pečenje koja sadrži 1 težinskih postotaka do 30 težinskih postotaka osušenog bjelanjka i 90 težinskih postotaka do 5 težinskih postotaka proizvoda od žitarica, 0 težinskih postotaka do 70 težinskih postotaka sjemenki uljarica, 0 težinskih postotaka do 20 težinskih postotaka masti, 0 težinskih postotaka do 15 težinskih postotaka šećera, 0 težinskih postotaka do 15 težinskih postotaka mekinja, 0 težinskih postotaka do 5 težinskih postotaka soli, 0 težinskih postotaka do 5 težinskih postotaka kvasca ili ekstrakta kvasca, 0 težinskih postotaka do 10 težinskih postotaka mliječnog proteina, 0 težinskih postotaka do 10 težinskih postotaka slada u boji, 0 težinskih postotaka do 10 težinskih postotaka osušenog kiselog tijesta ili izoliranih kiselina, 0 težinskih postotaka do 20 težinskih postotaka začina naznačena time da je za proizvodnju suhog tankog kruha u skladu sa postupkom prema bilo kojem od zahtjeva 1 do 12.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102013018142.9A DE102013018142A1 (de) | 2013-12-04 | 2013-12-04 | Verfahren und Backmischung zur Herstellung von Trockenflachbrot |
| EP14003952.0A EP2880979B1 (de) | 2013-12-04 | 2014-11-24 | Verfahren und Backmischung zur Herstellung von Trockenflachbrot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20161525T1 true HRP20161525T1 (hr) | 2016-12-16 |
Family
ID=52006782
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20161525TT HRP20161525T1 (hr) | 2013-12-04 | 2016-11-18 | Postupak i smjesa za pečenje za pripremanje suhog tankog kruha |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP2880979B1 (hr) |
| DE (1) | DE102013018142A1 (hr) |
| DK (1) | DK2880979T3 (hr) |
| ES (1) | ES2604979T3 (hr) |
| HR (1) | HRP20161525T1 (hr) |
| HU (1) | HUE030098T2 (hr) |
| PL (1) | PL2880979T3 (hr) |
| PT (1) | PT2880979T (hr) |
| RS (1) | RS55321B1 (hr) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3527080B1 (de) | 2018-02-16 | 2022-08-24 | Griesson - de Beukelaer GmbH & Co. KG | Flächiges dauerbrot, vorzugsweise trockenflachbrot |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US332018A (en) * | 1885-12-08 | Method of converting flour into dough | ||
| US3057730A (en) * | 1958-10-03 | 1962-10-09 | Nat Biscuit Co | Production of baked goods without physical working of the ingredients |
| GB1105922A (en) * | 1964-06-09 | 1968-03-13 | Ehrlich Joseph R | Instant solid dessert and dessert dry mix |
| DE2356273B2 (de) * | 1973-11-10 | 1979-01-18 | Naganobu Tokio Hayabusa | Hydratisierung von Mehl Hayabusa, Naganobu, Tokio |
| SU618082A1 (ru) * | 1975-12-01 | 1978-08-05 | Украинский Научно-Исследовательский И Конструкторский Институт Продовольственного Машиностроения | Способ приготовлени теста |
| JPH044837A (ja) * | 1990-04-23 | 1992-01-09 | Rheon Autom Mach Co Ltd | ベイキング生地シートの製造方法及び装置 |
| EP2258199B1 (en) * | 2008-04-02 | 2017-04-19 | Nisshin Foods Inc. | Mix for bakery food |
| DE202011107231U1 (de) * | 2011-10-28 | 2011-11-30 | Theodor Rietmann Gmbh | Kohlenhydratarme und proteinreiche Backmischung |
-
2013
- 2013-12-04 DE DE102013018142.9A patent/DE102013018142A1/de not_active Ceased
-
2014
- 2014-11-24 PL PL14003952T patent/PL2880979T3/pl unknown
- 2014-11-24 ES ES14003952.0T patent/ES2604979T3/es active Active
- 2014-11-24 EP EP14003952.0A patent/EP2880979B1/de active Active
- 2014-11-24 RS RS20160976A patent/RS55321B1/sr unknown
- 2014-11-24 HU HUE14003952A patent/HUE030098T2/en unknown
- 2014-11-24 PT PT140039520T patent/PT2880979T/pt unknown
- 2014-11-24 DK DK14003952.0T patent/DK2880979T3/en active
-
2016
- 2016-11-18 HR HRP20161525TT patent/HRP20161525T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP2880979A1 (de) | 2015-06-10 |
| DE102013018142A1 (de) | 2015-06-11 |
| ES2604979T3 (es) | 2017-03-10 |
| PL2880979T3 (pl) | 2017-07-31 |
| RS55321B1 (sr) | 2017-03-31 |
| HUE030098T2 (en) | 2017-04-28 |
| DK2880979T3 (en) | 2017-01-16 |
| EP2880979B1 (de) | 2016-10-05 |
| PT2880979T (pt) | 2016-12-21 |
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