KR101113604B1 - 쌀가루와 보릿가루를 첨가한 식빵 제조방법 - Google Patents
쌀가루와 보릿가루를 첨가한 식빵 제조방법 Download PDFInfo
- Publication number
- KR101113604B1 KR101113604B1 KR1020090018379A KR20090018379A KR101113604B1 KR 101113604 B1 KR101113604 B1 KR 101113604B1 KR 1020090018379 A KR1020090018379 A KR 1020090018379A KR 20090018379 A KR20090018379 A KR 20090018379A KR 101113604 B1 KR101113604 B1 KR 101113604B1
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- KR
- South Korea
- Prior art keywords
- dough
- weight
- parts
- flour
- bread
- Prior art date
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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
- A21D13/04—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
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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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
- 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
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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
- 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
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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
- 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
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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
- 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
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- 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)
Abstract
Description
Claims (2)
- 물 85~100중량부와 소금 1~2중량부의 혼합물을 100℃까지 가열하는 물/소금 가열단계와, 상기 물/소금가열단계에 의해 가열된 혼합물 50중량부에 밀가루 78~82중량부와 쌀가루 10~15중량부와 보릿가루 10~15중량부를 첨가하여 호화시키면서 반죽하는 곡분첨가 및 호화반죽단계와, 상기 곡분첨가 및 호화반죽단계에 의해 형성된 반죽을 저온에서 14~16시간동안 숙성시키는 저온 숙성단계로 이루어지는 탕종숙성공정과;상기 탕종숙성공정에 의해 형성된 반죽 45~50중량부에 대하여 밀가루 85~90중량부와, 드라이이스트 6~7중량부와, 정백당 5~6중량부와, 정제염 5~6중량부와, 전지분유 7~9중량부와, 개량제 2~3중량부와, 가공버터 6~7중량부와, 우유 20~25중량부와, 전란 10~15중량부 및 물 18~20중량부를 넣고 4분 동안 저속으로 믹싱하고, 2분 동안 고속으로 믹싱한 후 가공버터 6~7중량부를 넣고 4분 동안 저속으로 믹싱하고, 1분 동안 고속으로 믹싱한 다음 반죽하는 반죽배합공정과;상기 반죽배합공정에 의해 형성된 반죽을 소정 크기로 분할하여 성형하는 분할성형공정과;상기 분할성형공정에 의해 분할된 반죽을 -35℃ 내지 -40℃에서 40분간 급속으로 냉동시키는 급속냉동공정과;상기 급속냉동공정에 의해 냉동된 반죽을 비닐포장하여 -18℃ 이하에서 저장하는 냉동저장공정과;상기 냉동저장공정을 거친 반죽을 4℃ 내지 6℃에서 16시간동안 해동시키는 저온해동공정과;상기 저온해동공정를 거친 반죽을 23℃ 내지 26℃에서 2시간동안 해동시키는 상온해동공정과;상기 상온해동공정을 거친 반죽을 식빵팬에 팬닝한 후, 36℃ 내지 38℃와 습도 75% 내지85%의 조건에서 50~60분간 발효시키는 반죽발효공정;을 포함하는 쌀가루와 보릿가루를 첨가한 식빵 제조방법.
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Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090018379A KR101113604B1 (ko) | 2009-03-04 | 2009-03-04 | 쌀가루와 보릿가루를 첨가한 식빵 제조방법 |
CN2009101433964A CN101822279B (zh) | 2009-03-04 | 2009-05-25 | 添加米粉和大麦粉的面包的制作方法 |
HK11102367.8A HK1148177A1 (en) | 2009-03-04 | 2011-03-08 | Bread manufacturing method bread which adds barley flour and rice flour |
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 (2)
Publication Number | Publication Date |
---|---|
KR20100099842A KR20100099842A (ko) | 2010-09-15 |
KR101113604B1 true KR101113604B1 (ko) | 2012-02-13 |
Family
ID=42686620
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020090018379A KR101113604B1 (ko) | 2009-03-04 | 2009-03-04 | 쌀가루와 보릿가루를 첨가한 식빵 제조방법 |
Country Status (3)
Country | Link |
---|---|
KR (1) | KR101113604B1 (ko) |
CN (1) | CN101822279B (ko) |
HK (1) | HK1148177A1 (ko) |
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 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR840002207A (ko) * | 1982-11-04 | 1984-06-25 | 김옥자 | 무과당 오곡식빵의 제법 |
KR20030015012A (ko) * | 2001-08-14 | 2003-02-20 | 주식회사 파리크라상 | 식빵의 제조 방법 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100431495B1 (ko) * | 2001-08-10 | 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
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR840002207A (ko) * | 1982-11-04 | 1984-06-25 | 김옥자 | 무과당 오곡식빵의 제법 |
KR20030015012A (ko) * | 2001-08-14 | 2003-02-20 | 주식회사 파리크라상 | 식빵의 제조 방법 |
KR100431496B1 (ko) * | 2001-08-14 | 2004-05-14 | 주식회사 파리크라상 | 식빵의 제조 방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20100099842A (ko) | 2010-09-15 |
CN101822279B (zh) | 2012-12-26 |
CN101822279A (zh) | 2010-09-08 |
HK1148177A1 (en) | 2011-09-02 |
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