PL398348A1 - Dough for bread wheat and a method for preparing of the wheat bread dough - Google Patents
Dough for bread wheat and a method for preparing of the wheat bread doughInfo
- Publication number
- PL398348A1 PL398348A1 PL398348A PL39834812A PL398348A1 PL 398348 A1 PL398348 A1 PL 398348A1 PL 398348 A PL398348 A PL 398348A PL 39834812 A PL39834812 A PL 39834812A PL 398348 A1 PL398348 A1 PL 398348A1
- Authority
- PL
- Poland
- Prior art keywords
- dough
- wheat
- bread
- wheat bread
- bake
- Prior art date
Links
- 241000209140 Triticum Species 0.000 title abstract 7
- 235000021307 Triticum Nutrition 0.000 title abstract 7
- 235000008429 bread Nutrition 0.000 title abstract 6
- 238000000034 method Methods 0.000 title abstract 5
- 244000098338 Triticum aestivum Species 0.000 title 1
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000002045 lasting effect Effects 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Przedmiotem wynalazku jest ciasto na pieczywo pszenne i sposób otrzymywania pieczywa pszennego z tego ciasta. Ciasto na pieczywo pszenne, charakteryzuje sie tym, ze make pszenna w ilosci 100% uprzednio poddana specjalnej obróbce termicznej miesza sie z woda w ilosci od 60% do 80% w stosunku do udzialu procentowego maki i/lub z róznymi dodatkami smakowymi, a w koncowej fazie mieszania dodaje sie sól i drozdze, przy czym utrzymuje sie temperature mieszanego ciasta w granicach od 24°C do 26°C, a po wymieszaniu ciasto poddaje sie procesowi dojrzewania poprzez fermentacje trwajaca od 1,5 do 2 godzin. Sposób otrzymywania pieczywa pszennego z ciasta na pieczywo pszenne, charakteryzuje sie tym, ze kazdy odciety z wstegi ciasta kes ciasta jest poddawany recznemu formowaniu poprzez: skladanie kesa ciasta w co najmniej jednorazowym cyklu, dociskanie kesa ciasta w co najmniej jednorazowym cyklu, odwrócenie tak uformowanego kesa ciasta, poddanie odwróconego kesa ciasta procesowi fermentacji, ponowne odwrócenie kesa ciasta i poddanie go procesowi wypieku, po którym otrzymuje sie wyrób piekarniczy o charakterystycznym wygladzie.The subject of the invention is a wheat bread dough and a method for obtaining wheat bread from this dough. The dough for wheat bread is characterized by the fact that 100% wheat flour previously subjected to a special heat treatment mixes with 60% to 80% water in relation to the percentage of flour and / or with various flavor additives, and in the final stage mixing, salt and yeast are added, while the temperature of the mixed dough is kept between 24 ° C and 26 ° C, and after mixing the dough is subjected to a ripening process by fermentation lasting 1.5 to 2 hours. The method of obtaining wheat bread from dough to wheat bread is characterized by the fact that each cut from the dough ribbon is subjected to manual forming by: folding the dough bake in at least one cycle, pressing the dough bake in at least one cycle, inverting the dough formed this way dough, subjecting the inverted dough batch to the fermentation process, inverting the dough bake again and subjecting it to the baking process, after which a bakery product with a characteristic appearance is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL398348A PL398348A1 (en) | 2012-03-07 | 2012-03-07 | Dough for bread wheat and a method for preparing of the wheat bread dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL398348A PL398348A1 (en) | 2012-03-07 | 2012-03-07 | Dough for bread wheat and a method for preparing of the wheat bread dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL398348A1 true PL398348A1 (en) | 2013-09-16 |
Family
ID=49156126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL398348A PL398348A1 (en) | 2012-03-07 | 2012-03-07 | Dough for bread wheat and a method for preparing of the wheat bread dough |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL398348A1 (en) |
-
2012
- 2012-03-07 PL PL398348A patent/PL398348A1/en unknown
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