PL392299A1 - Method for manufacturing gluten-free oat bread - Google Patents
Method for manufacturing gluten-free oat breadInfo
- Publication number
- PL392299A1 PL392299A1 PL392299A PL39229910A PL392299A1 PL 392299 A1 PL392299 A1 PL 392299A1 PL 392299 A PL392299 A PL 392299A PL 39229910 A PL39229910 A PL 39229910A PL 392299 A1 PL392299 A1 PL 392299A1
- Authority
- PL
- Poland
- Prior art keywords
- water
- oat
- bread
- dough
- wholemeal
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Sposób otrzymywania bezglutenowego chleba owsianego polega na tym, że ciasto chlebowe o wydajności 180 sporządza się z mieszanki mącznej składającej się z mąki owsianej z pełnego przemiału i skrobi pszennej, gumy guar, roztworów wodnych sacharozy i soli, zawiesiny wodnej prasowanych drożdży piekarskich oraz wody. Dojrzewanie i rozrost ciasta prowadzi się w temperaturze 30°C, zaś wypiek ciasta najpierw w piecu nagrzanym do temperatury 220°C i następnie w temperaturze 180°C, przy całkowitym czasie wypieku 40 minut, przy czym po umieszczeniu ciasta w piecu do komory wypiekowej doprowadza się w czasie kilku sekund parę wodną. Sposób otrzymywania bezglutenowego chleba owsianego polega także na tym, że ciasto chlebowe o wydajności 180 sporządza się z zakwasu owsianego, mieszanki mącznej składającej się z mąki owsianej z pełnego przemiału i skrobi pszennej, gumy guar, roztworów wodnych sacharozy i soli, zawiesiny wodnej prasowanych drożdży piekarskich oraz wody. Zakwas sporządza się z mąki owsianej z pełnego przemiału, wody oraz inokulum bakterii z rodzaju Lactobacillus.The method of obtaining gluten-free oat bread consists in the fact that bread dough with a yield of 180 is made of a flour mixture consisting of wholemeal oat flour and wheat starch, guar gum, water solutions of sucrose and salt, water suspension of pressed baker's yeast and water. The dough is matured and risen at 30°C, and the dough is baked first in an oven preheated to 220°C and then at 180°C, with a total baking time of 40 minutes. water vapor in a few seconds. The method of obtaining gluten-free oat bread also consists in the fact that bread dough with a yield of 180 is made of oat sourdough, a flour mixture consisting of wholemeal oat flour and wheat starch, guar gum, water solutions of sucrose and salt, water suspension of pressed baker's yeast and water. Sourdough is made of wholemeal oatmeal, water and an inoculum of Lactobacillus bacteria.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL392299A PL214533B1 (en) | 2010-09-02 | 2010-09-02 | Method for manufacturing gluten-free oat bread |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL392299A PL214533B1 (en) | 2010-09-02 | 2010-09-02 | Method for manufacturing gluten-free oat bread |
Publications (2)
Publication Number | Publication Date |
---|---|
PL392299A1 true PL392299A1 (en) | 2012-03-12 |
PL214533B1 PL214533B1 (en) | 2013-08-30 |
Family
ID=45891342
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL392299A PL214533B1 (en) | 2010-09-02 | 2010-09-02 | Method for manufacturing gluten-free oat bread |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL214533B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2548442A1 (en) | 2011-07-20 | 2013-01-23 | P.M.T. Trading SP. Z O.O. | Method of producing gluten-free bread with transglutaminase |
-
2010
- 2010-09-02 PL PL392299A patent/PL214533B1/en unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2548442A1 (en) | 2011-07-20 | 2013-01-23 | P.M.T. Trading SP. Z O.O. | Method of producing gluten-free bread with transglutaminase |
Also Published As
Publication number | Publication date |
---|---|
PL214533B1 (en) | 2013-08-30 |
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