RS20070357A - Glutene-free buckwheat bread with glutene-free yeast - Google Patents

Glutene-free buckwheat bread with glutene-free yeast

Info

Publication number
RS20070357A
RS20070357A RSP-2007/0357A RSP20070357A RS20070357A RS 20070357 A RS20070357 A RS 20070357A RS P20070357 A RSP20070357 A RS P20070357A RS 20070357 A RS20070357 A RS 20070357A
Authority
RS
Serbia
Prior art keywords
free
thereupon
mass
glutene
yeast
Prior art date
Application number
RSP-2007/0357A
Other languages
Serbian (sr)
Inventor
Milka Oreščanin
Original Assignee
Milka Oreščanin
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 Milka Oreščanin filed Critical Milka Oreščanin
Priority to RSP-2007/0357A priority Critical patent/RS20070357A/en
Publication of RS20070357A publication Critical patent/RS20070357A/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Invention described in this patent application, as to the title, solves the problem of obtaining glutene-free yeast, which is thereupon used for obtaining glutene-free buckwheat bread, this bread can be used safely by persons suffering from coeliac disease. This is accomplished so that 8 mass % of chickpea (Cicer arietinum) is grinded and thereupon is added 4,4 mass % of grinded sesame seed (Sesamum indicum), mixed with 87,8 mass % of hot water and put aside for eight hours, thereupon 125 mass % of gluten-free buckwheat whole grain flour is added so that the obtained mass is dried up to 30% of moisture content and thereupon tablets are made which are grinded after eight hours and therefrom obtained powder undergoes the total dehydration treatment, and therefrom obtained is gluten-free yeast. The yeast obtained as to the above desribed process is added and is mixed with water for as long as the leavening lasts and thereupon it is poured into moulds and baked until it is golden-brown. In this way, bread contains no gluten and individuals sufferring from celiac disease can safely use it.
RSP-2007/0357A 2007-08-29 2007-08-29 Glutene-free buckwheat bread with glutene-free yeast RS20070357A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RSP-2007/0357A RS20070357A (en) 2007-08-29 2007-08-29 Glutene-free buckwheat bread with glutene-free yeast

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RSP-2007/0357A RS20070357A (en) 2007-08-29 2007-08-29 Glutene-free buckwheat bread with glutene-free yeast

Publications (1)

Publication Number Publication Date
RS20070357A true RS20070357A (en) 2009-07-15

Family

ID=43770676

Family Applications (1)

Application Number Title Priority Date Filing Date
RSP-2007/0357A RS20070357A (en) 2007-08-29 2007-08-29 Glutene-free buckwheat bread with glutene-free yeast

Country Status (1)

Country Link
RS (1) RS20070357A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115644351A (en) * 2022-11-14 2023-01-31 湖北工业大学 Method for improving fermentation activity of industrial yeast

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115644351A (en) * 2022-11-14 2023-01-31 湖北工业大学 Method for improving fermentation activity of industrial yeast

Similar Documents

Publication Publication Date Title
Onyango et al. Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch
CN105580860A (en) High-wheat-bran dietary fiber bread flour
TW200744460A (en) Formula and process for producing frozen sheeted dough
KR20130033231A (en) Glaze composition for green celadon and method for preparing using thereof
RS20070357A (en) Glutene-free buckwheat bread with glutene-free yeast
BRPI0507142A (en) saccharomyces cerevisiae strain, bread yeast, bread dough, processes for preparing a dough and baked bakery product, and baking product
Chawla et al. Sourdough in bread-making: An ancient technology to solve modern issues
Bae et al. Physicochemical properties of sugar-snap cookies prepared with Chrysanthemum indicum Linne powder
CN103037698B (en) Fermented bakery dough tolerant to proofing
CN102450570A (en) Preparation method of baked glutinous rice cake
RU2580137C1 (en) Method of making bread with addition of sugar-containing powder of potatoes
EP1352564B2 (en) New process for preparing bread of the French type with leaven in taste
KR20180108972A (en) Lower amylose containing rice flour cracker and preparation method thereof
RS53309B (en) Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants
RU2003100984A (en) METHOD FOR PREPARING BREAD
WO2006138305A3 (en) Method and use of a laccase enzyme in a baked product
Tingblad UNDERSTANDING THE CONSTRUCTION OF ONEOTA VESSELS WITH EXPERIMENTAL ARCHAEOLOGY
CN105010456A (en) Coarse grain sesame seed cake
JP2009056199A (en) Ceramic plate for baking stone oven type bread and bread baking apparatus
Derkanosova et al. Influence of yacon on the quality and safety of bread
KR100927168B1 (en) Doenjang doenjang and its manufacturing method
GEU20071344Y (en) Method for manufacture of the black bread baked on stone bottom
GB2452894A (en) Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
RU2010108456A (en) METHOD FOR PRODUCING BAKERY PRODUCTS WITH COMPOSITE MIXTURES
EA200901317A1 (en) METHOD OF MANUFACTURE OF BREAKLESS BREAD ON A FISHING NATURAL FERMENTATION