KR101881560B1 - Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey - Google Patents

Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey Download PDF

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Publication number
KR101881560B1
KR101881560B1 KR1020160121678A KR20160121678A KR101881560B1 KR 101881560 B1 KR101881560 B1 KR 101881560B1 KR 1020160121678 A KR1020160121678 A KR 1020160121678A KR 20160121678 A KR20160121678 A KR 20160121678A KR 101881560 B1 KR101881560 B1 KR 101881560B1
Authority
KR
South Korea
Prior art keywords
texture
development
protein content
bakery product
technology manufacturing
Prior art date
Application number
KR1020160121678A
Other languages
Korean (ko)
Other versions
KR20180032741A (en
Inventor
정승일
윤지영
이보영
한병철
Original Assignee
재단법인 전주농생명소재연구원
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 재단법인 전주농생명소재연구원 filed Critical 재단법인 전주농생명소재연구원
Priority to KR1020160121678A priority Critical patent/KR101881560B1/en
Publication of KR20180032741A publication Critical patent/KR20180032741A/en
Application granted granted Critical
Publication of KR101881560B1 publication Critical patent/KR101881560B1/en

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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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
KR1020160121678A 2016-09-22 2016-09-22 Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey KR101881560B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020160121678A KR101881560B1 (en) 2016-09-22 2016-09-22 Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020160121678A KR101881560B1 (en) 2016-09-22 2016-09-22 Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey

Publications (2)

Publication Number Publication Date
KR20180032741A KR20180032741A (en) 2018-04-02
KR101881560B1 true KR101881560B1 (en) 2018-07-25

Family

ID=61976425

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020160121678A KR101881560B1 (en) 2016-09-22 2016-09-22 Development of technology manufacturing bakery product with enhanced protein content and texture by adding whey

Country Status (1)

Country Link
KR (1) KR101881560B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102025116B1 (en) * 2018-06-05 2019-09-25 노한승 Bakery product with blood sugar control effect produced by fermenting the dough containing whey

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101416492B1 (en) * 2012-07-25 2014-07-16 최영욱 Fermented Tea Using Jujube Leaves and Green Tea Leaves and There of Manufacturing Method
CN115735970A (en) * 2016-04-11 2023-03-07 上海交通大学 Whey powder bread and making method thereof

Also Published As

Publication number Publication date
KR20180032741A (en) 2018-04-02

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E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant