RS53309B - Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants - Google Patents
Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidantsInfo
- Publication number
- RS53309B RS53309B RS20090143A RSP20090143A RS53309B RS 53309 B RS53309 B RS 53309B RS 20090143 A RS20090143 A RS 20090143A RS P20090143 A RSP20090143 A RS P20090143A RS 53309 B RS53309 B RS 53309B
- Authority
- RS
- Serbia
- Prior art keywords
- rice
- buckwheat
- gluten
- mixture
- additives
- Prior art date
Links
Abstract
Postupak za proizvodnju bezglutenskog hleba na bazi pirinča i heljde, bez dodatka aditiva i sa povećanim sadržajem prirodnih antioksidativnih materija naznačen time što se bezglutenska smeša koja se sastoji od pirinčanog i belog heljdinog ili integralnog heljdinog brašna, 4% biljne masti, 4% šećera, 3% soli, 8% svežeg kvasca i 180% vode za smešu pirinčano/belo heljdino brašno, odnosno 190% vode za smešu pirinčano/integralno heljdino brašno računato na ukupnu količinu smeše brašna, sjedinjuje pomoću miksera u testo žitke konzistencije, koje se izliva u plehove sa okruglim kalupima, fermentiše u njima na temperaturi radne prostorije u trajanju od 15 minuta, peče u etažnoj peći na temperaturi 195-200°C u trajanju od 35-45 minuta, nakon čega se ispečeni , bezglutenski hleb hladi u uslovima radne prostorije.Prijava sadrži još 1 nezavisan i 1 zavisan patentni zahtev.Process for the production of gluten-free bread based on rice and buckwheat, without additives and with an increased content of natural antioxidant substances, characterized in that a gluten-free mixture consisting of rice and white buckwheat or integral buckwheat flour, 4% vegetable fat, 4% sugar, 3 % salt, 8% fresh yeast and 180% water for a mixture of rice / white buckwheat flour, or 190% of water for a mixture of rice / integral buckwheat flour, calculated on the total amount of flour mixture, combined with a mixer into a doughy consistency, which is poured into the pans with round molds, fermented in them at a workplace temperature of 15 minutes, baked in a floor oven at a temperature of 195-200 ° C for 35-45 minutes, after which the baked, gluten-free bread is cooled in the workplace conditions. contains 1 more independent and 1 dependent claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RS20090143A RS53309B (en) | 2009-03-31 | 2009-03-31 | Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RS20090143A RS53309B (en) | 2009-03-31 | 2009-03-31 | Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RS20090143A RS20090143A (en) | 2011-04-30 |
| RS53309B true RS53309B (en) | 2014-10-31 |
Family
ID=44064744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RS20090143A RS53309B (en) | 2009-03-31 | 2009-03-31 | Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants |
Country Status (1)
| Country | Link |
|---|---|
| RS (1) | RS53309B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548959A (en) * | 2013-10-28 | 2014-02-05 | 江南大学 | Low-sugar highly nutrient gluten-free bread production method |
| US11533917B2 (en) | 2017-09-29 | 2022-12-27 | Castafarina S.L. | Method for producing gluten-free bakery and patisserie products and gluten-free bakery and patisserie products obtained |
-
2009
- 2009-03-31 RS RS20090143A patent/RS53309B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RS20090143A (en) | 2011-04-30 |
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