SE0802646L - Dry mixes to make dough for bread and a method that makes a dry mix and bread - Google Patents

Dry mixes to make dough for bread and a method that makes a dry mix and bread

Info

Publication number
SE0802646L
SE0802646L SE0802646A SE0802646A SE0802646L SE 0802646 L SE0802646 L SE 0802646L SE 0802646 A SE0802646 A SE 0802646A SE 0802646 A SE0802646 A SE 0802646A SE 0802646 L SE0802646 L SE 0802646L
Authority
SE
Sweden
Prior art keywords
bread
dough
dry
baked
gluten
Prior art date
Application number
SE0802646A
Other languages
Swedish (sv)
Inventor
Jytte Malby
Original Assignee
Jytte Malby
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
Priority claimed from DK200600725A external-priority patent/DK176438B1/en
Application filed by Jytte Malby filed Critical Jytte Malby
Priority claimed from PCT/DK2007/000248 external-priority patent/WO2007137578A1/en
Publication of SE0802646L publication Critical patent/SE0802646L/en

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D2/36—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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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

Landscapes

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

Abstract

The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to prepare dough which can be baked promptly after mixing obviating the conventional kneading process and fermentation delay. The gel preferred gel-forming ingredient is derived from psyllium which provides mucilage when wet. The mucilage is combined with a leavening agent and albumin to yield a binder for flour to make dough. Gluten-free materials are preferred. The dry ingredients may conveniently be divided into two dry portions. The first portion, when water is added, provides a binder that is mixed with flour from the second portion. Alternatively can all dry ingredients in combination be watered to form dough which is promptly baked. The dough is formed and baked in the conventional manner.
SE0802646A 2006-05-29 2007-05-29 Dry mixes to make dough for bread and a method that makes a dry mix and bread SE0802646L (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DK200600725A DK176438B1 (en) 2006-05-29 2006-05-29 Cake mix for making dough for gluten-free bread and method for making such cake mix and bread
DKPA200700377 2007-03-07
US11/753,705 US20070275121A1 (en) 2006-05-29 2007-05-25 Dry Mixtures for Making Dough for Bread and Methods for Production Thereof
PCT/DK2007/000248 WO2007137578A1 (en) 2006-05-29 2007-05-29 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

Publications (1)

Publication Number Publication Date
SE0802646L true SE0802646L (en) 2008-12-22

Family

ID=40344253

Family Applications (1)

Application Number Title Priority Date Filing Date
SE0802646A SE0802646L (en) 2006-05-29 2007-05-29 Dry mixes to make dough for bread and a method that makes a dry mix and bread

Country Status (2)

Country Link
GB (1) GB2452894A (en)
SE (1) SE0802646L (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL60685A (en) * 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
FR2709924B1 (en) * 1993-09-14 1995-12-08 Yves Woestelandt Gluten-free bread and its manufacturing process.
DE29704037U1 (en) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Gluten-free ready-mix flour
FR2802774B1 (en) * 1999-12-28 2002-12-27 Eurogerm Sa PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREAD
NL1023977C2 (en) * 2003-07-22 2005-01-25 Soil & Crop Cruise Control B V Processing of ripened teff flour.
JP4280920B2 (en) * 2004-02-09 2009-06-17 信越化学工業株式会社 Dough composition

Also Published As

Publication number Publication date
GB2452894A (en) 2009-03-18
GB0823603D0 (en) 2009-01-28

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Legal Events

Date Code Title Description
NAV Patent application has lapsed