SK1252017A3 - Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby - Google Patents

Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby

Info

Publication number
SK1252017A3
SK1252017A3 SK125-2017A SK1252017A SK1252017A3 SK 1252017 A3 SK1252017 A3 SK 1252017A3 SK 1252017 A SK1252017 A SK 1252017A SK 1252017 A3 SK1252017 A3 SK 1252017A3
Authority
SK
Slovakia
Prior art keywords
amount
flour
composite
dough
production
Prior art date
Application number
SK125-2017A
Other languages
English (en)
Other versions
SK288733B6 (sk
Inventor
Tatiana Bojňanská
Marián Tokár
Vladimír Vietoris
Eva Ivanišová
Vlasta Vozárová
Original Assignee
Slovenská Poľnohospodárska Univerzita V Nitre
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 Slovenská Poľnohospodárska Univerzita V Nitre filed Critical Slovenská Poľnohospodárska Univerzita V Nitre
Priority to SK125-2017A priority Critical patent/SK288733B6/sk
Priority to EP18209743.6A priority patent/EP3491925B1/en
Priority to HUE18209743A priority patent/HUE052241T2/hu
Publication of SK1252017A3 publication Critical patent/SK1252017A3/sk
Publication of SK288733B6 publication Critical patent/SK288733B6/sk

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
    • A21D2/36—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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-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
    • 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
    • A21D2/362—Leguminous plants

Landscapes

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

Abstract

Cesto je vytvorené zo zmesi pozostávajúcej z kompozitnej múky v množstve 56 až 60 hmotn. %, z pokrmového tuku a/alebo emulgovaného tuku v množstve 20 až 27 hmotn. %, zo sladidla s výnimkou sacharózy, glukózy, fruktózy a izoglukózy v množstve 0,8 až 12 hmotn. %, z náhrady mlieka na báze rastlinných surovín v množstve 3 až 7 hmotn. %, z ochucujúcich a koreniacich zložiek v množstve 0,001 až 3 hmotn. %, z olejnatých semien v množstve 1 až 3 hmotn. %, z lecitínu v množstve 0,5 až 0,7 hmotn. % a z vody, ktorej množstvo je závislé od väznosti kompozitnej múky a ďalších zložiek zmesi, pričom kompozitná múka obsahuje najmenej tri druhy múk, z ktorých jeden druh je kukuričná múka v množstve 40 až 60 hmotn. % vztiahnuté na množstvo kompozitnej múky a najmenej dva druhy múk sú vybrané zo skupiny pohánková, pšenová, cícerová a ryžová múka. Spôsob výroby trvanlivého pečiva zahŕňa spracovanie kompozitnej múky, vypracovanie cesta, odležanie cesta, tvarovanie, pečenie cesta a chladenie výrobku.
SK125-2017A 2017-12-04 2017-12-04 Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby SK288733B6 (sk)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SK125-2017A SK288733B6 (sk) 2017-12-04 2017-12-04 Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby
EP18209743.6A EP3491925B1 (en) 2017-12-04 2018-12-03 Long life pastry for specific nutritional purposes and method of its production
HUE18209743A HUE052241T2 (hu) 2017-12-04 2018-12-03 Hosszú élettartamú sütemény speciális táplálkozási célokra és elõállításának módja

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SK125-2017A SK288733B6 (sk) 2017-12-04 2017-12-04 Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby

Publications (2)

Publication Number Publication Date
SK1252017A3 true SK1252017A3 (sk) 2019-06-04
SK288733B6 SK288733B6 (sk) 2020-02-04

Family

ID=64900719

Family Applications (1)

Application Number Title Priority Date Filing Date
SK125-2017A SK288733B6 (sk) 2017-12-04 2017-12-04 Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby

Country Status (3)

Country Link
EP (1) EP3491925B1 (sk)
HU (1) HUE052241T2 (sk)
SK (1) SK288733B6 (sk)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI20060669A1 (it) * 2006-04-05 2007-10-06 Giuliani Spa Miscela integratrice per alimenti dietetici destinati ai celiaci
WO2007137578A1 (en) * 2006-05-29 2007-12-06 Jytte Malby 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
CN107242266B (zh) * 2017-05-02 2020-10-27 华南理工大学 一种基于3d打印技术制作营养杂粮饼干的方法

Also Published As

Publication number Publication date
EP3491925B1 (en) 2020-11-04
SK288733B6 (sk) 2020-02-04
EP3491925A1 (en) 2019-06-05
HUE052241T2 (hu) 2021-04-28

Similar Documents

Publication Publication Date Title
WO2010082053A3 (en) Expanded food product and process of preparation
CN110613286A (zh) 可食用进食装置以及制作方法
CN103891850B (zh) 一种马铃薯韧性饼干及其制备方法
Man et al. Preparation and quality evaluation of gluten-free biscuits
CN106720068A (zh) 一种流心馅的营养糕点及其制备方法
CN104996528A (zh) 一种补肝益肾饼干
GB2555458A8 (en) Biscuit and manufacture thereof
CN103891848B (zh) 一种杂粮酥脆饼干的制作工艺
SK1252017A3 (sk) Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby
KR20160016287A (ko) 밀가루, 설탕 및 첨가제가 전혀 들어가지 않는 콩쿠키 및 이의 제조방법
CN105557916A (zh) 一种黑麦燕麦饼干及其制备方法
CN106305894A (zh) 一种易消化、增强免疫力的饼干
JPWO2008093611A1 (ja) 焼成食品の製造方法
Sheludko ITALIAN FLOUR PRODUCTS IN UKRAINE
CN105594821A (zh) 一种木薯曲奇饼及其制作方法
CN105211226A (zh) 一种粗粮饼干
KR101715736B1 (ko) 쌀을 이용한 제과제품 및 이의 제조방법
CN104222784A (zh) 一种人工大米的制作方法
TH11310C3 (th) ขนมทองพับฟักข้าวเสริมลูกจันทน์
TH11310A3 (th) ขนมทองพับฟักข้าวเสริมลูกจันทน์
KR20150121503A (ko) 흑미를 포함하는 쌀 피자 도우 및 이의 제조방법
UA74799U (uk) Пельмені з мигдалем та чорнилами кальмара
TH18022A3 (th) คุกกี้ข้าวสีนิลและกรรมวิธีการผลิต
TH18022C3 (th) คุกกี้ข้าวสีนิลและกรรมวิธีการผลิต
Havrysh et al. Characterization of recipe composition of fondants

Legal Events

Date Code Title Description
MM4A Patent lapsed due to non-payment of maintenance fees

Effective date: 20201204