SE7612227L - PROCEDURE FOR PRODUCTION OF BREAD - Google Patents

PROCEDURE FOR PRODUCTION OF BREAD

Info

Publication number
SE7612227L
SE7612227L SE7612227A SE7612227A SE7612227L SE 7612227 L SE7612227 L SE 7612227L SE 7612227 A SE7612227 A SE 7612227A SE 7612227 A SE7612227 A SE 7612227A SE 7612227 L SE7612227 L SE 7612227L
Authority
SE
Sweden
Prior art keywords
bread
vinegar
production
procedure
flour
Prior art date
Application number
SE7612227A
Other languages
Unknown language ( )
Swedish (sv)
Other versions
SE428994B (en
Inventor
I Kikuhara
Original Assignee
I Kikuhara
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 I Kikuhara filed Critical I Kikuhara
Publication of SE7612227L publication Critical patent/SE7612227L/en
Publication of SE428994B publication Critical patent/SE428994B/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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Flour bread or rye bread containing a suitable amount of rice vinegar, malt vinegar, or fruit vinegar. The production steps of the bread comprise adding rice vinegar or fruit vinegar to flour or rye powder together with a predetermined amount of water in the dough kneading step in an amount of 180 m? to 450 m? relative to 25 kg of the powder, followed by fermenting and, then, baking the dough.
SE7612227A 1975-11-04 1976-11-03 PROCEDURE FOR THE PREPARATION OF BREAD WITH USE OF RISVINEGES AS MILLER ADDITIVES SE428994B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13228475A JPS5257351A (en) 1975-11-04 1975-11-04 Bread production method by adding concentrated rice vinegar and rough rice vinegar

Publications (2)

Publication Number Publication Date
SE7612227L true SE7612227L (en) 1977-05-05
SE428994B SE428994B (en) 1983-08-08

Family

ID=15077675

Family Applications (1)

Application Number Title Priority Date Filing Date
SE7612227A SE428994B (en) 1975-11-04 1976-11-03 PROCEDURE FOR THE PREPARATION OF BREAD WITH USE OF RISVINEGES AS MILLER ADDITIVES

Country Status (12)

Country Link
JP (1) JPS5257351A (en)
AT (1) AT359943B (en)
AU (1) AU507477B2 (en)
BE (1) BE847985A (en)
CA (1) CA1091976A (en)
CH (1) CH626779A5 (en)
DE (1) DE2648747C3 (en)
FR (1) FR2330321A1 (en)
GB (1) GB1549252A (en)
IT (1) IT1123033B (en)
NL (1) NL7612159A (en)
SE (1) SE428994B (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520200B1 (en) * 1982-01-25 1985-08-23 Armoricaine Boulangerie PASTE FOR SHEETTING AND MANUFACTURING METHOD
DE3315434C2 (en) * 1983-04-28 1985-08-22 Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel Process for the production of acetate-enriched sourdough for wheat bread production
JPS60221030A (en) * 1984-04-18 1985-11-05 新化食品株式会社 Production of breads
FR2908602B1 (en) 2006-11-17 2009-07-17 Sante R SALT SUBSTITUTE AND FOOD EXAMPLE COMPOSITION COMPRISING SAME
JP2019033689A (en) * 2017-08-16 2019-03-07 国立大学法人帯広畜産大学 Method of preparing levain dough and bread and biscuit using the same
JP7165944B2 (en) * 2018-10-26 2022-11-07 株式会社日清製粉グループ本社 Hot cakes for wheat allergy and method for producing the same, method for producing bread for wheat allergy, desensitizing agent for wheat allergy, method for improving digestibility of wheat allergen, and method for reducing wheat allergy induction
WO2022201108A1 (en) 2021-03-26 2022-09-29 Reinhold Berghof Device, container and method for preserving food
DE102021111967A1 (en) 2021-03-26 2022-09-29 Reinhold Berghof Apparatus, container and method for preserving baked goods

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2333142C2 (en) * 1973-06-29 1975-08-21 Hoechst Ag, 6000 Frankfurt Process for preserving yeast or leavened bread and baked goods with sorbic acid

Also Published As

Publication number Publication date
GB1549252A (en) 1979-07-25
AU507477B2 (en) 1980-02-14
IT1123033B (en) 1986-04-30
NL7612159A (en) 1977-05-06
DE2648747C3 (en) 1979-06-13
ATA820876A (en) 1980-05-15
AU1901976A (en) 1978-05-04
JPS5534653B2 (en) 1980-09-08
DE2648747A1 (en) 1977-05-12
FR2330321B1 (en) 1979-08-17
SE428994B (en) 1983-08-08
FR2330321A1 (en) 1977-06-03
BE847985A (en) 1977-03-01
JPS5257351A (en) 1977-05-11
DE2648747B2 (en) 1978-07-13
AT359943B (en) 1980-12-10
CA1091976A (en) 1980-12-23
CH626779A5 (en) 1981-12-15

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