TWI687162B - 包括阿洛酮糖之麵包及其製造方法 - Google Patents
包括阿洛酮糖之麵包及其製造方法 Download PDFInfo
- Publication number
- TWI687162B TWI687162B TW107137980A TW107137980A TWI687162B TW I687162 B TWI687162 B TW I687162B TW 107137980 A TW107137980 A TW 107137980A TW 107137980 A TW107137980 A TW 107137980A TW I687162 B TWI687162 B TW I687162B
- Authority
- TW
- Taiwan
- Prior art keywords
- bread
- weight
- composition
- parts
- baking
- Prior art date
Links
Images
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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/18—Carbohydrates
-
- 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
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2017-0144104 | 2017-10-31 | ||
KR20170144104 | 2017-10-31 | ||
??10-2017-0144104 | 2017-10-31 | ||
KR10-2017-0153104 | 2017-11-16 | ||
KR20170153104 | 2017-11-16 | ||
??10-2017-0153104 | 2017-11-16 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201922103A TW201922103A (zh) | 2019-06-16 |
TWI687162B true TWI687162B (zh) | 2020-03-11 |
Family
ID=66331425
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW107137980A TWI687162B (zh) | 2017-10-31 | 2018-10-26 | 包括阿洛酮糖之麵包及其製造方法 |
Country Status (3)
Country | Link |
---|---|
KR (2) | KR20190049480A (fr) |
TW (1) | TWI687162B (fr) |
WO (1) | WO2019088548A2 (fr) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102466542B1 (ko) * | 2019-10-31 | 2022-11-11 | 주식회사 삼양사 | 알룰로스를 포함하는 떡 및 이의 제조방법 |
CN114258929A (zh) * | 2021-12-30 | 2022-04-01 | 浙江华康药业股份有限公司 | 一种焙烤面包及其制备方法 |
CN115152817A (zh) * | 2022-08-22 | 2022-10-11 | 河南中大恒源生物科技股份有限公司 | 一种以d-阿洛酮糖替代蔗糖的面包及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101171936A (zh) * | 2002-07-05 | 2008-05-07 | 日本烟草产业株式会社 | 新的面包酵母以及使用该面包酵母的面包 |
KR20160143075A (ko) * | 2015-06-04 | 2016-12-14 | 주식회사 삼양사 | 제빵용 냉동 생지 및 이의 제조방법 |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001299195A (ja) * | 2000-04-27 | 2001-10-30 | Torigoe Flour Milling Co Ltd | パンの製造方法 |
JP5731784B2 (ja) * | 2010-09-29 | 2015-06-10 | 松谷化学工業株式会社 | 食感食味の優れたベーカリー製品及びその製造法 |
KR20160089551A (ko) * | 2013-11-22 | 2016-07-27 | 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 | 알룰로스(프시코스)를 포함하는 식품 및 음료 제품 |
-
2018
- 2018-10-23 KR KR1020180127008A patent/KR20190049480A/ko not_active IP Right Cessation
- 2018-10-23 WO PCT/KR2018/012563 patent/WO2019088548A2/fr active Application Filing
- 2018-10-26 TW TW107137980A patent/TWI687162B/zh active
-
2020
- 2020-09-28 KR KR1020200126248A patent/KR20200116883A/ko active Application Filing
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101171936A (zh) * | 2002-07-05 | 2008-05-07 | 日本烟草产业株式会社 | 新的面包酵母以及使用该面包酵母的面包 |
KR20160143075A (ko) * | 2015-06-04 | 2016-12-14 | 주식회사 삼양사 | 제빵용 냉동 생지 및 이의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20200116883A (ko) | 2020-10-13 |
WO2019088548A3 (fr) | 2019-07-11 |
TW201922103A (zh) | 2019-06-16 |
WO2019088548A2 (fr) | 2019-05-09 |
KR20190049480A (ko) | 2019-05-09 |
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