PL392299A1 - Method for manufacturing gluten-free oat bread - Google Patents

Method for manufacturing gluten-free oat bread

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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
Application number
PL392299A
Other languages
Polish (pl)
Other versions
PL214533B1 (en
Inventor
Anna Diowksz
Wojciech Ambroziak
Edyta Kordialik-Bogacka
Original Assignee
Politechnika Łódzka
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 Politechnika Łódzka filed Critical Politechnika Łódzka
Priority to PL392299A priority Critical patent/PL214533B1/en
Publication of PL392299A1 publication Critical patent/PL392299A1/en
Publication of PL214533B1 publication Critical patent/PL214533B1/en

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  • 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.

PL392299A 2010-09-02 2010-09-02 Method for manufacturing gluten-free oat bread PL214533B1 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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