PL442852A1 - Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej - Google Patents
Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnejInfo
- Publication number
- PL442852A1 PL442852A1 PL442852A PL44285222A PL442852A1 PL 442852 A1 PL442852 A1 PL 442852A1 PL 442852 A PL442852 A PL 442852A PL 44285222 A PL44285222 A PL 44285222A PL 442852 A1 PL442852 A1 PL 442852A1
- Authority
- PL
- Poland
- Prior art keywords
- weight
- parts
- parts weight
- amount
- quantities
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000016068 Berberis vulgaris Nutrition 0.000 abstract 1
- 241000335053 Beta vulgaris Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 244000163122 Curcuma domestica Species 0.000 abstract 1
- 235000003392 Curcuma domestica Nutrition 0.000 abstract 1
- 235000017788 Cydonia oblonga Nutrition 0.000 abstract 1
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract 1
- 244000090896 Nigella sativa Species 0.000 abstract 1
- 235000016698 Nigella sativa Nutrition 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000274883 Urtica dioica Species 0.000 abstract 1
- 235000009108 Urtica dioica Nutrition 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000021019 cranberries Nutrition 0.000 abstract 1
- 235000003373 curcuma longa Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000011197 perejil Nutrition 0.000 abstract 1
- 235000013976 turmeric Nutrition 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
Classifications
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- 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
- A21D8/00—Methods for preparing or baking dough
-
- 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
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
-
- 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
- A21D13/066—Gluten-free products
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej. Sposób, według zgłoszenia, charakteryzuje się tym, że w pierwszym etapie rozdrobnioną ugotowaną fasolę w ilości od 0,55 cz. wag. do 1,1 cz. wag, rozdrobnioną natkę pietruszki w ilości od 1,2 cz. wag. do 1,7 cz. wag., rozdrobnioną pokrzywę zieloną w ilości 0,3 cz. wag. do 0,8 cz. wag., rozdrobnioną cebulę w ilości 0,2 cz. wag. do 1,5 cz. wag., rozdrobniony czosnek w ilości od 0,12 cz. wag. do 0,25 cz. wag., rozdrobnioną pigwę w ilości od 0,6 cz. wag. do 1 cz. wag., kiełki w ilości od 1,8 cz. wag. do 2 cz. wag., żurawinę w ilości od 1 cz. wag. do 1,5 cz. wag., banan w ilości od 1 cz. wag. do 1,3 cz. wag., orzechy włoskie w ilości od 1 cz. wag. do 1,5 cz. wag., cynamon mielony w ilości od 0,66 cz. wag. do 0,075 cz. wag., kurkumę mieloną w ilości od 0,10 cz. wag. do 0,26 cz. wag., kminek mielony w ilości od 0,10 cz. wag. do 0,3 cz. wag., goździki mielone w ilości od 0,06 cz. wag. do 0,075 cz. wag., bazylię w ilości od 0,06 do 0,075 cz. wag., miód w ilości od 1 cz. wag. do 1,5 cz. wag., mleko w ilości od 1 cz. wag. do 1,5 cz. wag., olej z czarnuszki w ilości od 0,5 cz. wag. do 0,6 cz. wag., buraki w ilości od 0,7 cz. wag. do 1 cz. wag., miesza się ze sobą, a następnie przechodzi się do drugiego etapu, w którym formuje się porcje i wypieka się je w temperaturze od 200°C do 210°C w czasie od 30 min. do 70 min.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL442852A PL442852A1 (pl) | 2022-11-16 | 2022-11-16 | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL442852A PL442852A1 (pl) | 2022-11-16 | 2022-11-16 | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
Publications (1)
Publication Number | Publication Date |
---|---|
PL442852A1 true PL442852A1 (pl) | 2024-05-20 |
Family
ID=91128860
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL442852A PL442852A1 (pl) | 2022-11-16 | 2022-11-16 | Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL442852A1 (pl) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL409103A1 (pl) * | 2014-08-04 | 2016-02-15 | Instytut Biotechnologii Przemysłu Rolno-Spożywczego Im. Prof. Wacława Dąbrowskiego | Suchy koncentrat pieczywa bezglutenowego |
PL413766A1 (pl) * | 2015-08-31 | 2017-03-13 | Silcar Spółka Z Ograniczoną Odpowiedzialnością | Sposób wytwarzania wyrobów piekarskich i wyroby piekarskie |
EP3537881A1 (en) * | 2016-11-10 | 2019-09-18 | Direct Food Ingredients Limited | Particulate mixture for forming a food product, food product prepared therefrom and method of forming the food product |
EP3685670A1 (en) * | 2019-01-23 | 2020-07-29 | Expoterra S.r.l. | Method for preparing gluten-free bakery food products |
-
2022
- 2022-11-16 PL PL442852A patent/PL442852A1/pl unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL409103A1 (pl) * | 2014-08-04 | 2016-02-15 | Instytut Biotechnologii Przemysłu Rolno-Spożywczego Im. Prof. Wacława Dąbrowskiego | Suchy koncentrat pieczywa bezglutenowego |
PL413766A1 (pl) * | 2015-08-31 | 2017-03-13 | Silcar Spółka Z Ograniczoną Odpowiedzialnością | Sposób wytwarzania wyrobów piekarskich i wyroby piekarskie |
EP3537881A1 (en) * | 2016-11-10 | 2019-09-18 | Direct Food Ingredients Limited | Particulate mixture for forming a food product, food product prepared therefrom and method of forming the food product |
EP3685670A1 (en) * | 2019-01-23 | 2020-07-29 | Expoterra S.r.l. | Method for preparing gluten-free bakery food products |
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