PL445093A1 - Sposób wytwarzania owsianego wyrobu piekarniczego i owsiany wyrób piekarniczy otrzymany tym sposobem - Google Patents

Sposób wytwarzania owsianego wyrobu piekarniczego i owsiany wyrób piekarniczy otrzymany tym sposobem

Info

Publication number
PL445093A1
PL445093A1 PL445093A PL44509323A PL445093A1 PL 445093 A1 PL445093 A1 PL 445093A1 PL 445093 A PL445093 A PL 445093A PL 44509323 A PL44509323 A PL 44509323A PL 445093 A1 PL445093 A1 PL 445093A1
Authority
PL
Poland
Prior art keywords
oat
amount
bakery product
producing
weight
Prior art date
Application number
PL445093A
Other languages
English (en)
Inventor
Agnieszka Wierzbicka
Waldemar Nowakowski
Zbigniew Putka
Original Assignee
Waldemar Nowakowski
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 Waldemar Nowakowski filed Critical Waldemar Nowakowski
Priority to PL445093A priority Critical patent/PL445093A1/pl
Publication of PL445093A1 publication Critical patent/PL445093A1/pl

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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D8/06—Baking processes

Landscapes

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

Abstract

Przedmiotem zgłoszenia jest owsiany wyrób piekarniczy, charakteryzujący się tym, że zawiera mąkę owsianą w ilości 38,0 - 72,0 kg (38% - 72% wag.), płatki owsiane w ilości 6,0 – 14,0 kg (14% - 6% wag.), zakwaszone ziarna owsa w ilości 5,0 – 11,0 kg (11% - 5% wag.), preparat z warstwy aleuronowej owsa w ilości 5,0 – 11,0 kg (11% - 5% wag.) oraz 12,0 – 26,0 kg (26% - 12% wag.) suchych białek glutenowych, wodę w ilości 110 - 130 kg, sól w ilości 1,5 - 2,5 kg, drożdże w ilości 3,7 - 3,9 kg, mieszaninę α i β amylaz na nośniku maltodekstrynowym w łącznej ilości 0,1 - 0,3 kg. Zgłoszenie obejmuje też sposób wytwarzania owsianego wyrobu piekarniczego.
PL445093A 2023-06-01 2023-06-01 Sposób wytwarzania owsianego wyrobu piekarniczego i owsiany wyrób piekarniczy otrzymany tym sposobem PL445093A1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL445093A PL445093A1 (pl) 2023-06-01 2023-06-01 Sposób wytwarzania owsianego wyrobu piekarniczego i owsiany wyrób piekarniczy otrzymany tym sposobem

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL445093A PL445093A1 (pl) 2023-06-01 2023-06-01 Sposób wytwarzania owsianego wyrobu piekarniczego i owsiany wyrób piekarniczy otrzymany tym sposobem

Publications (1)

Publication Number Publication Date
PL445093A1 true PL445093A1 (pl) 2024-12-02

Family

ID=93706889

Family Applications (1)

Application Number Title Priority Date Filing Date
PL445093A PL445093A1 (pl) 2023-06-01 2023-06-01 Sposób wytwarzania owsianego wyrobu piekarniczego i owsiany wyrób piekarniczy otrzymany tym sposobem

Country Status (1)

Country Link
PL (1) PL445093A1 (pl)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL418963A1 (pl) * 2016-09-30 2018-04-09 Bio Eco Spółka Z Ograniczoną Odpowiedzialnością Funkcjonalne półprodukty i wyroby piekarskie o niskim indeksie glikemicznym
CN111903734A (zh) * 2020-08-14 2020-11-10 赵迎中 莜面饼干
PL435722A1 (pl) * 2020-10-19 2022-04-25 Młyn Niedźwiady Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa Sposób wytwarzania bułek bezglutenowych zasadotwórczych oraz bułki bezglutenowe zasadotwórcze

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL418963A1 (pl) * 2016-09-30 2018-04-09 Bio Eco Spółka Z Ograniczoną Odpowiedzialnością Funkcjonalne półprodukty i wyroby piekarskie o niskim indeksie glikemicznym
CN111903734A (zh) * 2020-08-14 2020-11-10 赵迎中 莜面饼干
PL435722A1 (pl) * 2020-10-19 2022-04-25 Młyn Niedźwiady Spółka Z Ograniczoną Odpowiedzialnością Spółka Komandytowa Sposób wytwarzania bułek bezglutenowych zasadotwórczych oraz bułki bezglutenowe zasadotwórcze

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