SE504602C2 - Förfarande för framställning av ett halvfabrikat av spannmål, erhållen fullkornsdeg samt användning därav - Google Patents
Förfarande för framställning av ett halvfabrikat av spannmål, erhållen fullkornsdeg samt användning däravInfo
- Publication number
- SE504602C2 SE504602C2 SE9504519A SE9504519A SE504602C2 SE 504602 C2 SE504602 C2 SE 504602C2 SE 9504519 A SE9504519 A SE 9504519A SE 9504519 A SE9504519 A SE 9504519A SE 504602 C2 SE504602 C2 SE 504602C2
- Authority
- SE
- Sweden
- Prior art keywords
- dough
- grains
- rye
- wholemeal
- prepared
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013339 cereals Nutrition 0.000 title claims description 81
- 235000020985 whole grains Nutrition 0.000 title claims description 10
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 8
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 7
- 239000011265 semifinished product Substances 0.000 claims abstract description 5
- 235000007238 Secale cereale Nutrition 0.000 claims description 52
- 238000000227 grinding Methods 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000012777 crisp bread Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 2
- 235000012490 fresh bread Nutrition 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 230000002378 acidificating effect Effects 0.000 claims 1
- 230000003247 decreasing effect Effects 0.000 claims 1
- 235000011868 grain product Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 42
- 241000209140 Triticum Species 0.000 description 17
- 235000021307 Triticum Nutrition 0.000 description 17
- 235000008429 bread Nutrition 0.000 description 13
- 238000001238 wet grinding Methods 0.000 description 12
- 238000009826 distribution Methods 0.000 description 7
- 239000002245 particle Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 244000075850 Avena orientalis Species 0.000 description 6
- 235000007319 Avena orientalis Nutrition 0.000 description 6
- 241000209219 Hordeum Species 0.000 description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 description 6
- MXWJVTOOROXGIU-UHFFFAOYSA-N atrazine Chemical compound CCNC1=NC(Cl)=NC(NC(C)C)=N1 MXWJVTOOROXGIU-UHFFFAOYSA-N 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000012780 rye bread Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000009527 percussion Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000011875 whole grain product Nutrition 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000158723 Melia Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000012876 carrier material Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fodder In General (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI932853A FI98039C (fi) | 1993-06-18 | 1993-06-18 | Menetelmä puolivalmisteen, erityisesti täysjyvätaikinan valmistamiseksi viljasta elintarvikkeita ja vastaavia varten ja kantaja leivontalisäaineseoksia varten |
| PCT/FI1994/000267 WO1995000027A1 (en) | 1993-06-18 | 1994-06-16 | Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| SE9504519L SE9504519L (sv) | 1995-12-18 |
| SE9504519D0 SE9504519D0 (sv) | 1995-12-18 |
| SE504602C2 true SE504602C2 (sv) | 1997-03-17 |
Family
ID=8538172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SE9504519A SE504602C2 (sv) | 1993-06-18 | 1995-12-18 | Förfarande för framställning av ett halvfabrikat av spannmål, erhållen fullkornsdeg samt användning därav |
Country Status (10)
| Country | Link |
|---|---|
| DE (2) | DE4494352C2 (lt) |
| DK (1) | DK143495A (lt) |
| EE (1) | EE03199B1 (lt) |
| FI (1) | FI98039C (lt) |
| LT (1) | LT3403B (lt) |
| LV (1) | LV11248B (lt) |
| PL (1) | PL176311B1 (lt) |
| RU (1) | RU96101057A (lt) |
| SE (1) | SE504602C2 (lt) |
| WO (1) | WO1995000027A1 (lt) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MXPA04012456A (es) | 2002-06-12 | 2005-02-17 | Coca Cola Co | Bebidas que contienen esteroles vegetales. |
| US7306819B2 (en) | 2002-06-12 | 2007-12-11 | The Coca-Cola Company | Beverages containing plant sterols |
| FI20030683L (fi) * | 2003-05-07 | 2004-11-08 | Suomen Viljava Oy | Menetelmä kasviperäisen materiaalin käsittelemiseksi, menetelmällä valmistettu tuote sekä tuotteen käyttö |
| RU2311782C2 (ru) * | 2005-06-28 | 2007-12-10 | Елизавета Петровна Малик | Хлеб вафельный "елизавета" (варианты) и способ его производства |
| RU2319383C2 (ru) * | 2006-01-30 | 2008-03-20 | Елизавета Петровна Малик | Способ производства хлеба хрустящего "елизавета" и продукт "хлеб хрустящий "елизавета" |
| WO2009045120A1 (fr) * | 2007-10-05 | 2009-04-09 | Elizaveta Petrovna Malik | Gaufre 'elisabeth' (variantes) et procédé de production correspondant |
| LT5681B (lt) | 2009-10-02 | 2010-08-25 | Elizaveta Petrovna Malik | Vaflinė duona (variantai) ir jos gamybos būdas |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE45953C1 (lt) | ||||
| DE170044C (lt) * | ||||
| DE506136C (de) * | 1928-11-24 | 1930-09-02 | Walther Fahrenhorst Dr | Verfahren und Vorrichtung zum Herstellen von Teig aus ungemahlenem, geweichtem Getreide |
| CH604534A5 (en) | 1973-08-17 | 1978-09-15 | Eduard Wohlgemuth | Whole-meal bakery prods. prodn. without chemical residues |
| US4650681A (en) * | 1983-11-04 | 1987-03-17 | Jamestown Holdings Pty. Ltd. | Bakery products |
| ES8608797A1 (es) * | 1985-07-02 | 1986-09-01 | Ortola Pons Jose | Procedimiento de fabricacion de pan |
| DE3733689A1 (de) * | 1987-10-06 | 1989-04-20 | Batscheider Lieken Muehlen | Verfahren zum herstellen eines brotteiges |
| DE4137161C2 (de) * | 1991-11-12 | 1994-02-24 | Stephan & Soehne | Verfahren zur Teigbereitung |
-
1993
- 1993-06-18 FI FI932853A patent/FI98039C/fi active IP Right Grant
-
1994
- 1994-06-14 LT LTIP1951A patent/LT3403B/lt not_active IP Right Cessation
- 1994-06-16 WO PCT/FI1994/000267 patent/WO1995000027A1/en not_active Ceased
- 1994-06-16 DE DE4494352A patent/DE4494352C2/de not_active Expired - Fee Related
- 1994-06-16 DE DE4494352T patent/DE4494352T1/de active Pending
- 1994-06-16 RU RU96101057A patent/RU96101057A/ru unknown
- 1994-06-16 PL PL94312195A patent/PL176311B1/pl unknown
- 1994-06-27 EE EE9400059A patent/EE03199B1/xx not_active IP Right Cessation
-
1995
- 1995-12-18 DK DK143495A patent/DK143495A/da not_active Application Discontinuation
- 1995-12-18 SE SE9504519A patent/SE504602C2/sv not_active IP Right Cessation
- 1995-12-18 LV LVP-95-374A patent/LV11248B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE4494352T1 (de) | 1996-08-22 |
| FI932853A0 (fi) | 1993-06-18 |
| SE9504519L (sv) | 1995-12-18 |
| FI98039B (fi) | 1996-12-31 |
| SE9504519D0 (sv) | 1995-12-18 |
| LV11248B (en) | 1996-12-20 |
| EE03199B1 (et) | 1999-08-16 |
| PL176311B1 (pl) | 1999-05-31 |
| LTIP1951A (en) | 1995-01-31 |
| LT3403B (en) | 1995-09-25 |
| DK143495A (da) | 1996-02-12 |
| PL312195A1 (en) | 1996-04-01 |
| FI932853L (fi) | 1994-12-19 |
| DE4494352C2 (de) | 1997-09-18 |
| LV11248A (lv) | 1996-06-20 |
| RU96101057A (ru) | 1998-03-10 |
| FI98039C (fi) | 1997-04-10 |
| WO1995000027A1 (en) | 1995-01-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| NUG | Patent has lapsed | ||
| NUG | Patent has lapsed |