RO131934A8 - Preparation of bread with protein nutritional balance - Google Patents
Preparation of bread with protein nutritional balanceInfo
- Publication number
- RO131934A8 RO131934A8 ROA201600602A RO201600602A RO131934A8 RO 131934 A8 RO131934 A8 RO 131934A8 RO A201600602 A ROA201600602 A RO A201600602A RO 201600602 A RO201600602 A RO 201600602A RO 131934 A8 RO131934 A8 RO 131934A8
- Authority
- RO
- Romania
- Prior art keywords
- bread
- flour
- rpm
- temperature
- nutritional balance
- Prior art date
Links
- 108090000623 proteins and genes Proteins 0.000 title abstract 3
- 102000004169 proteins and genes Human genes 0.000 title abstract 3
- 235000008429 bread Nutrition 0.000 title abstract 2
- 235000016709 nutrition Nutrition 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 3
- 235000018102 proteins Nutrition 0.000 abstract 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000000887 hydrating effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 108700005457 microfibrillar Proteins 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- 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
- A21D2/261—Animal proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a process for preparing a food product, such as a bread with protein nutritional balance. According to the invention, the process consists in mixing the flour with a protein concentrate in an amount of 70 g/100 g of flour, in a gluten proteins : microfibrillar proteins ratio of 1:1, after which water is added in a ratio of 50% of the flour hydrating capacity, the resulting dough being further kneaded in 3 stages, 1 min at a speed of 280 rpm, 1 min at 360 rpm and 20 sec at 440 rpm, then the resulting dough is subjected to fermentation for 60 min, at a temperature of 30°C and a relative humidity of 85%, then it is moulded as oblong pieces, left to rise for 60 min at a temperature of 30°C and a relative humidity of 85% and finally baked for 30 min, at a temperature of 230°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ROA201600602A RO131934B1 (en) | 2016-08-31 | 2016-08-31 | Process for preparation of bread with protein nutritional balance and bread obtained thereby |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ROA201600602A RO131934B1 (en) | 2016-08-31 | 2016-08-31 | Process for preparation of bread with protein nutritional balance and bread obtained thereby |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| RO131934A0 RO131934A0 (en) | 2017-06-30 |
| RO131934A8 true RO131934A8 (en) | 2019-08-30 |
| RO131934B1 RO131934B1 (en) | 2024-01-30 |
Family
ID=59101125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ROA201600602A RO131934B1 (en) | 2016-08-31 | 2016-08-31 | Process for preparation of bread with protein nutritional balance and bread obtained thereby |
Country Status (1)
| Country | Link |
|---|---|
| RO (1) | RO131934B1 (en) |
-
2016
- 2016-08-31 RO ROA201600602A patent/RO131934B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RO131934A0 (en) | 2017-06-30 |
| RO131934B1 (en) | 2024-01-30 |
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