PL442853A1 - Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej - Google Patents

Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej

Info

Publication number
PL442853A1
PL442853A1 PL442853A PL44285322A PL442853A1 PL 442853 A1 PL442853 A1 PL 442853A1 PL 442853 A PL442853 A PL 442853A PL 44285322 A PL44285322 A PL 44285322A PL 442853 A1 PL442853 A1 PL 442853A1
Authority
PL
Poland
Prior art keywords
weight
parts
amount
parts weight
crushed
Prior art date
Application number
PL442853A
Other languages
English (en)
Inventor
Lesław Bal
Original Assignee
Lesław Bal
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 Lesław Bal filed Critical Lesław Bal
Priority to PL442853A priority Critical patent/PL442853A1/pl
Publication of PL442853A1 publication Critical patent/PL442853A1/pl

Links

Classifications

    • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej, charakteryzuje się tym, że w pierwszym etapie ugotowaną rozdrobnioną fasolę w ilości od 0,55 cz. wag. do 1 cz. wag., siemię lniane w ilości od 1,5 cz. wag. do 1,8 cz. wag., ziarna soi w ilości od 1,5 cz. wag. do 2,1 cz. wag., jagody goji w ilości od 0,15 cz. wag. do 0,4 cz. wag., rozdrobnioną natkę pietruszki w ilości od 1,2 cz. wag. do 1,7 cz. wag., rozdrobnioną pokrzywę w ilości od 0,36 cz. wag. do 0,86 cz. wag., rozdrobnioną cebulę w ilości od 0,2 cz. wag. do 1,5 cz. wag., rozdrobniony czosnek w ilości od 0,12 cz. wag. do 0,15 cz. wag., rozdrobnioną pigwę w ilości od 0,36 cz. wag. do 0,9 cz. wag., kiełki w ilości od 1,8 cz. wag. do 2 cz. wag., nasiona słonecznika w ilości od 0,6 cz. wag. do 0,9 cz. wag., pestki dyni w ilości od 0,6 cz. wag. do 0,9 cz. wag., sezam w ilości od 0,3 cz. wag. do 0,75 cz. wag., nasiona Chia w ilości od 0,35 cz. wag. do 0,45 cz. wag., grzyby Reishi w ilości od 0,08 cz. wag. do 0,1 cz. wag., granat w ilości od 0,9 cz. wag. do 1,4 cz. wag., miód w ilości od 1,3 cz. wag. do 1,5 cz. wag. miesza się ze sobą, a następnie przechodzi się do drugiego etapu, w którym formuje się porcje i wypieka w temperaturze od 200°C do 210°C w czasie od 30 min do 70 min.
PL442853A 2022-11-16 2022-11-16 Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej PL442853A1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL442853A PL442853A1 (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
PL442853A PL442853A1 (pl) 2022-11-16 2022-11-16 Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej

Publications (1)

Publication Number Publication Date
PL442853A1 true PL442853A1 (pl) 2024-05-20

Family

ID=91128854

Family Applications (1)

Application Number Title Priority Date Filing Date
PL442853A PL442853A1 (pl) 2022-11-16 2022-11-16 Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej

Country Status (1)

Country Link
PL (1) PL442853A1 (pl)

Citations (4)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
KR101422446B1 (ko) 고로케 빵 제조 방법
CN103976242A (zh) 一种果蔬面粉的制备方法
PL442853A1 (pl) Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej
KR20200116261A (ko) 표고버섯을 이용한 천연발효빵 제조방법
KR101905880B1 (ko) 삼채와 발아콩 및 볶은 참깨를 이용한 쿠키의 제조방법
KR20150128249A (ko) 현미누룽지 국수와 그 제조방법
CN104938574A (zh) 一种水果营养曲奇
PL442852A1 (pl) Sposób wytwarzania chleba o podwyższonej wartości prozdrowotnej
CN104381412A (zh) 一种宁神美味饼干及其制备方法
KR20180046629A (ko) 식재료가 충진된 치킨패티와 그 제조방법
CN106665742A (zh) 一种香蕉饼干的制备方法
KR101966145B1 (ko) 토마토크로켓의 제조방법 및 이로 제조된 토마토크로켓
CN105010456A (zh) 一种粗粮烧饼
CN104351666A (zh) 一种健脾养胃营养糊的生产工艺
CN105325520A (zh) 一种枣泥水果饼干
TH11489A3 (th) ขนมชมดาวข้าวสังข์หยด
CN105532815A (zh) 一种抗过敏饼干
KR20240078440A (ko) 글루텐이 감소된 콩고기
CN104489359A (zh) 一种斑鸠专用饲料及其制备方法
UA155660U (uk) Спосіб отримання снеків з хумусу
CN105685552A (zh) 一种红稗薏米花生糕
KR20080030714A (ko) 해바라기씨를 첨가한 빵 제조방법
KR20240049875A (ko) 흑임자 호두과자 제조 방법
KR20230005022A (ko) 김부각 제조방법 및 그 방법에 의해 제조된 김부각
BG3572U1 (bg) Полуфабрикатна храна