PL441663A1 - Method of production of very low gluten and gluten-free pumpernickel bread and a recipe for very low gluten and gluten-free pumpernickel bread - Google Patents

Method of production of very low gluten and gluten-free pumpernickel bread and a recipe for very low gluten and gluten-free pumpernickel bread

Info

Publication number
PL441663A1
PL441663A1 PL441663A PL44166322A PL441663A1 PL 441663 A1 PL441663 A1 PL 441663A1 PL 441663 A PL441663 A PL 441663A PL 44166322 A PL44166322 A PL 44166322A PL 441663 A1 PL441663 A1 PL 441663A1
Authority
PL
Poland
Prior art keywords
gluten
free
low
bread
pumpernickel
Prior art date
Application number
PL441663A
Other languages
Polish (pl)
Other versions
PL247759B1 (en
Inventor
Dominika Olszak
Małgorzata Majcher
Original Assignee
Uniwersytet Przyrodniczy W Poznaniu
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 Uniwersytet Przyrodniczy W Poznaniu filed Critical Uniwersytet Przyrodniczy W Poznaniu
Priority to PL441663A priority Critical patent/PL247759B1/en
Publication of PL441663A1 publication Critical patent/PL441663A1/en
Publication of PL247759B1 publication Critical patent/PL247759B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób produkcji pieczywa typu pumpernikiel o bardzo niskiej zawartości glutenu i bezglutenowego w jakim do mieszaniny surowcowej składającej się ze składników z tabeli poniżej dodaje się zakwas naturalny co najmniej dwukrotnie fermentowany w ilości 16,80 — 17,40% wagowych, a następnie ciasto chleba bezglutenowego wypieka się w temperaturze od 110°C do 115°C w czasie co najmniej 15 h.The subject of the application is a method of producing pumpernickel bread with a very low gluten and gluten-free content, in which a natural sourdough fermented at least twice in an amount of 16.80 - 17.40% by weight is added to the raw material mixture consisting of the ingredients from the table below, and then the dough is added. Gluten-free bread is baked at a temperature of 110°C to 115°C for at least 15 hours.

PL441663A 2022-07-07 2022-07-07 Method of production of very low gluten and gluten-free pumpernickel bread and a recipe for very low gluten and gluten-free pumpernickel bread PL247759B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL441663A PL247759B1 (en) 2022-07-07 2022-07-07 Method of production of very low gluten and gluten-free pumpernickel bread and a recipe for very low gluten and gluten-free pumpernickel bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL441663A PL247759B1 (en) 2022-07-07 2022-07-07 Method of production of very low gluten and gluten-free pumpernickel bread and a recipe for very low gluten and gluten-free pumpernickel bread

Publications (2)

Publication Number Publication Date
PL441663A1 true PL441663A1 (en) 2024-01-08
PL247759B1 PL247759B1 (en) 2025-09-01

Family

ID=89473657

Family Applications (1)

Application Number Title Priority Date Filing Date
PL441663A PL247759B1 (en) 2022-07-07 2022-07-07 Method of production of very low gluten and gluten-free pumpernickel bread and a recipe for very low gluten and gluten-free pumpernickel bread

Country Status (1)

Country Link
PL (1) PL247759B1 (en)

Also Published As

Publication number Publication date
PL247759B1 (en) 2025-09-01

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