WO2019092295A1 - Homemade bread comprising teff and rice flour - Google Patents

Homemade bread comprising teff and rice flour Download PDF

Info

Publication number
WO2019092295A1
WO2019092295A1 PCT/ES2018/070715 ES2018070715W WO2019092295A1 WO 2019092295 A1 WO2019092295 A1 WO 2019092295A1 ES 2018070715 W ES2018070715 W ES 2018070715W WO 2019092295 A1 WO2019092295 A1 WO 2019092295A1
Authority
WO
WIPO (PCT)
Prior art keywords
bread
teff
rice flour
cereals
reishi
Prior art date
Application number
PCT/ES2018/070715
Other languages
Spanish (es)
French (fr)
Inventor
Antonio NICOLAU FERNÁNDEZ
Eduardo Arechaga García
María Barquera ARECHAGA GARCÍA
Original Assignee
Nicolau Fernandez Antonio
Arechaga Garcia Eduardo
Arechaga Garcia Maria Barquera
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 Nicolau Fernandez Antonio, Arechaga Garcia Eduardo, Arechaga Garcia Maria Barquera filed Critical Nicolau Fernandez Antonio
Publication of WO2019092295A1 publication Critical patent/WO2019092295A1/en

Links

Classifications

    • E—FIXED CONSTRUCTIONS
    • E04—BUILDING
    • E04F—FINISHING WORK ON BUILDINGS, e.g. STAIRS, FLOORS
    • E04F10/00—Sunshades, e.g. Florentine blinds or jalousies; Outside screens; Awnings or baldachins
    • E04F10/08—Sunshades, e.g. Florentine blinds or jalousies; Outside screens; Awnings or baldachins of a plurality of similar rigid parts, e.g. slabs, lamellae
    • E04F10/10—Sunshades, e.g. Florentine blinds or jalousies; Outside screens; Awnings or baldachins of a plurality of similar rigid parts, e.g. slabs, lamellae collapsible or extensible; metallic Florentine blinds; awnings with movable parts such as louvres
    • 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
    • A21D13/064—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
    • A21D2/14—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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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

Definitions

  • the present invention refers to an improved artisan bread, in which the incorporation of cereals with gluten or denatured cereals where said protein has been extracted is avoided, and where a product suitable for a healthy eating style is achieved without renouncing flavor and texture of natural and traditional bread.
  • the field of application of the present invention is the sector of the bakery and pastry, more specifically it refers to the composition of an artisan bread, and especially to a bread without gluten.
  • the present invention arises from the detection of a growing demand for people who want to carry a style of healthy eating but do not want to give up the consumption of bread, which results in the need to create a type of bread, which unlike existing and known to date, eliminate the less healthy components and find natural substitutes that maintain the feeling of bread satisfaction, in addition to including beneficial characteristics.
  • the present invention discloses an artisan bread made with foods and non-transgenic products, which have long-term negative consequences for our health. It is also looking for a product that can be consumed by all types of people, therefore, it requires the elimination of gluten, since people affected by the intake of this product is a reality, having studies that number more than 10 % the Spanish population that is affected by this product.
  • Another existing problem in the current breads is the existence of xenobiotic additives derived from the industrialization of this type of food products, where these products lack many nutrients and healthy active ingredients, besides including very questionable chemical substances in the field of health.
  • the product that is detailed below is a bread of flavor and texture similar to traditional artisan breads, which is made exclusively with gluten-free flours, including cardiosaludable phytochemical elements, antioxidants and immunoregulators, whose synergistic combination potentiate and complement each other.
  • biological actions, and among other advantages helps appetite control creating between hours a feeling of satiety that avoids anxious consumption, commonly referred to as snacking, and can be consumed by anyone sensitive or intolerant to the intake of products with modern cereals and / or gluten.
  • the bread object of the present invention is especially indicated for people who experience symptoms related to gluten and transgenic cereals, or other symptomatology such as discomfort and stomach, digestive and intestinal problems; metabolic dysregulation; intestinal disease; oral health or others.
  • the invention consists of an artisan bread comprising in its preparation of rice flour and Teff, Reishi, Nettle, Ginger, Chia seeds, poppy, sesame, sunflower, pumpkin, flax, extra virgin olive oil, osmotized water, yeast , potassium sorbate, xanthan gum, soy lecithin, Himalayan salt and vinegar.
  • Rice and teff are natural cereals naturally free of gluten, where rice does not tolerate genetic modifications in its structure and tends to recover its primitive state, and where teff is a primitive cereal that has retained its original structure to this day, therefore, in both cases the organism tolerates them perfectly. Additionally, rice is a clean carbohydrate that contributes powerfully to improve the state of form and enhance physical performance. In both cases, they are natural cereals with more vitamins, minerals, proteins and fibers than current wheats or quinoa, in addition to being free of gluten. These cereals are mixed by the shake of both, and are also especially beneficial in combination with the rest of the bread elements, improving, enhancing and complementing each other's biological actions, and assisting feedback processes that favor organic functions, such as maintenance or recovery of physiological balance.
  • the bread incorporates reishi, ginger and nettles, which are components that are not known to be in the current breads, and which are highly bioavailable natural ingredients for the organism, with which to favor assimilation it is necessary to chew carefully so that the food product is properly ensalivado.
  • reishi, ginger and nettles are components that are not known to be in the current breads, and which are highly bioavailable natural ingredients for the organism, with which to favor assimilation it is necessary to chew carefully so that the food product is properly ensalivado.
  • These components are subject within the composition to an amount according to professional criteria (S.C.P.).
  • the amount of teff flour is between 2.1% and 42.7% of the total of the mixture of rice flour and teff, previously indicated.
  • the bread once opened, be consumed within a period of approximately 10 days if it is not frozen so that it does not degrade environmentally, within a period of about 21 if it is frozen, and if it is closed it is studied that can be maintained for approximately one month. It is recommended in turn that the loaves are in the vicinity of 550-650 grams and in a single block, recommending that it be consumed in the morning 2-3 slices, and waiting about 10 minutes from its opening for consumption. It must be said that the word "comprises”, like the rest of the terms, is disclosed in an illustrative and non-limiting manner.
  • the amount of rice flour is 180 gr. and the amount of teff is 105 gr; regarding the possible total of teff that oscillates between 5.98 gr. and 121.69 gr. with respect to the total of the mixture of the two flours.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Architecture (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Civil Engineering (AREA)
  • Structural Engineering (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to homemade bread, which is a product suitable for a healthy diet, but without sacrificing the flavour and texture of conventional bread, the composition of said homemade bread comprising rice and teff flour, reishi, nettle, ginger, osmosis water, yeast, potassium sorbate, xanthan gum, soy lecithin, olive oil, Himalayan salt, vinegar and chia, poppy, sesame, sunflower, pumpkin and flax seeds. According to the invention, the bread composition does not contain cereals with gluten or denatured cereals.

Description

PAN ARTESANO  ARTISAN BREAD
DESCRIPCIÓN DESCRIPTION
Pan Artesano.  Artisan bread.
OBJETO DE LA INVENCION OBJECT OF THE INVENTION
La presente invención se refiere a un pan artesano mejorado, en el cual se evita la incorporación de cereales con gluten o cereales desnaturalizados donde se ha extraído dicha proteína, y donde se consigue un producto apto para un estilo de alimentación sana sin renuncia al sabor y textura del pan natural y tradicional. The present invention refers to an improved artisan bread, in which the incorporation of cereals with gluten or denatured cereals where said protein has been extracted is avoided, and where a product suitable for a healthy eating style is achieved without renouncing flavor and texture of natural and traditional bread.
El campo de aplicación de la presente invención es el sector de la panadería y bollería, más concretamente se refiere a la composición de un pan artesano, y en especial a un pan sin gluten. The field of application of the present invention is the sector of the bakery and pastry, more specifically it refers to the composition of an artisan bread, and especially to a bread without gluten.
ANTECEDENTES BACKGROUND
Es conocido por el público en general que dentro del sector de la panadería y bollería hay una gran multitud de diferentes tipologías de pan. Como todo producto sometido a una elaboración industrial, ha habido una evolución tanto en los componentes como en las mezclas, y a modo de ejemplo, en la actualidad nos podemos encontrar con una gran variedad de elaboraciones a partir de diferentes tipos de harinas de diferentes cereales, trigo centeno, espelta u otros; panes, tal como se divulga en el documento ES1 183659U, con una configuración especial para incorporar en su interior diferentes productos alimenticios como carne; panes, como por ejemplo en lo divulgado en el documento ES1 174060U, con frutas incorporadas en su composición; o panes con cereales y semillas que pueden ir incorporadas a la masa o en alguna de las caras exteriores. Todos ellos son ejemplos de panes diferentes de los puramente tradicionales. It is known by the general public that within the bakery and pastry sector there is a great multitude of different types of bread. Like all products subjected to industrial processing, there has been an evolution both in the components and in the mixtures, and as an example, at present we can find a wide variety of elaborations from different types of flours of different cereals, rye, spelled or other wheat; breads, as disclosed in document ES1 183659U, with a special configuration for incorporating in its interior different food products such as meat; breads, as for example in what is disclosed in document ES1 174060U, with fruits incorporated in its composition; or breads with cereals and seeds that can be incorporated into the dough or some of the outer faces. All of them are examples of different breads from purely traditional ones.
En este sentido, la presente invención surge ante la detección de una creciente demanda de gente que quiere llevar un estilo de alimentación sana pero que no quiere renunciar al consumo de pan, lo cual deriva en la necesidad de crear una tipología de pan, que a diferencia de las existentes y conocidas hasta la fecha, elimine los componentes menos sanos y se encuentren sustitutivos naturales que mantengan la sensación de satisfacción del pan, además de incluir características beneficiosas. In this sense, the present invention arises from the detection of a growing demand for people who want to carry a style of healthy eating but do not want to give up the consumption of bread, which results in the need to create a type of bread, which unlike existing and known to date, eliminate the less healthy components and find natural substitutes that maintain the feeling of bread satisfaction, in addition to including beneficial characteristics.
Teniendo en cuenta este aspecto, la presente invención divulga un pan artesano elaborado con alimentos y productos no transgénicos, los cuales tienen a largo plazo consecuencias negativas para nuestra salud. También se busca un producto que pueda ser consumido por todo tipo de persona, por tanto, se requiere de la eliminación del gluten, dado que las personas afectadas por la ingesta de este producto es una realidad, habiendo estudios que cifran en más de un 10% la población española que se ve afectada por este producto. Otro problema existente en los panes actuales es la existencia de añadidos xenobióticos derivados de la industrialización de este tipo de productos alimenticios, donde estos productos carecen de muchos nutrientes y principios activos saludables, además de incluir sustancias químicas muy cuestionables en el campo de la salud. Taking into account this aspect, the present invention discloses an artisan bread made with foods and non-transgenic products, which have long-term negative consequences for our health. It is also looking for a product that can be consumed by all types of people, therefore, it requires the elimination of gluten, since people affected by the intake of this product is a reality, having studies that number more than 10 % the Spanish population that is affected by this product. Another existing problem in the current breads is the existence of xenobiotic additives derived from the industrialization of this type of food products, where these products lack many nutrients and healthy active ingredients, besides including very questionable chemical substances in the field of health.
El producto que a continuación se detalla, es un pan de sabor y textura similar a los panes artesanos tradicionales, el cual está elaborado exclusivamente con harinas exentas de gluten, incluyéndose elementos fitoquímicos cardiosaludables, antioxidantes e inmunorreguladores, cuya combinación sinérgica potencian y complementan mutuamente sus acciones biológicas, y entre otras ventajas ayuda al control del apetito creando entre horas una sensación de saciedad que evita el consumo ansioso, comúnmente denominado como picoteo, y pudiendo ser consumido por cualquier persona sensible o intolerante a la ingesta de productos con cereales modernos y/o gluten. The product that is detailed below, is a bread of flavor and texture similar to traditional artisan breads, which is made exclusively with gluten-free flours, including cardiosaludable phytochemical elements, antioxidants and immunoregulators, whose synergistic combination potentiate and complement each other. biological actions, and among other advantages helps appetite control creating between hours a feeling of satiety that avoids anxious consumption, commonly referred to as snacking, and can be consumed by anyone sensitive or intolerant to the intake of products with modern cereals and / or gluten.
Frente a los panes conocidos, el pan objeto de la presente invención está especialmente indicado para personas que experimentan síntomas relacionados con el gluten y con cereales transgénicos, u otras sintomatologías como molestias y problemas estomacales, digestivos e intestinales; desregulación metabólica; enfermedad intestinal; salud bucodental u otros. As opposed to the known breads, the bread object of the present invention is especially indicated for people who experience symptoms related to gluten and transgenic cereals, or other symptomatology such as discomfort and stomach, digestive and intestinal problems; metabolic dysregulation; intestinal disease; oral health or others.
Por tanto, habida cuenta de los antecedentes existentes en el estado de la técnica, la presente invención divulga una solución diferente a las existentes en la actualidad con la que se consigue un producto de panadería natural con evidentes ventajas cara al consumidor. DESCRIPCIÓN DEL INVENTO Therefore, taking into account the existing background in the state of the art, the present invention discloses a different solution to those currently existing with which a natural bakery product with obvious consumer benefits is achieved. DESCRIPTION OF THE INVENTION
La invención consiste en un pan artesano que comprende en su elaboración de harina de arroz y de Teff, Reishi, Ortiga, Jengibre, Semillas de chía, amapola, sésamo, girasol, calabaza, lino, aceite de oliva virgen extra, agua osmotizada, levadura, sorbato potásico, goma xantana, lecitina de soja, sal del Himalaya y vinagre. The invention consists of an artisan bread comprising in its preparation of rice flour and Teff, Reishi, Nettle, Ginger, Chia seeds, poppy, sesame, sunflower, pumpkin, flax, extra virgin olive oil, osmotized water, yeast , potassium sorbate, xanthan gum, soy lecithin, Himalayan salt and vinegar.
El arroz y el teff son cereales naturales exentos naturalmente de gluten, donde el arroz no tolera en su estructura las modificaciones genéticas y tiende a recuperar su estado primitivo, y donde el teff es un cereal primitivo que ha conservado su estructura original hasta nuestros días, por tanto, en ambos casos el organismo los tolera perfectamente. Adicionalmente, el arroz es un hidrato de carbono limpio que contribuye poderosamente a mejorar el estado de forma y potenciar el rendimiento físico. En ambos casos, son cereales naturales con más vitaminas, minerales, proteínas y fibras que los trigos actuales o la quinoa, además de estar exentos de gluten. Estos cereales se mezclan mediante el batido de ambos, y son también especialmente beneficiosos en combinación con el resto de elementos del pan, mejorando, potenciando y completando mutuamente sus acciones biológicas, y asistiendo a procesos de retroalimentación que favorecen las funciones orgánicas, como el mantenimiento o recuperación del equilibrio fisiológico. Rice and teff are natural cereals naturally free of gluten, where rice does not tolerate genetic modifications in its structure and tends to recover its primitive state, and where teff is a primitive cereal that has retained its original structure to this day, therefore, in both cases the organism tolerates them perfectly. Additionally, rice is a clean carbohydrate that contributes powerfully to improve the state of form and enhance physical performance. In both cases, they are natural cereals with more vitamins, minerals, proteins and fibers than current wheats or quinoa, in addition to being free of gluten. These cereals are mixed by the shake of both, and are also especially beneficial in combination with the rest of the bread elements, improving, enhancing and complementing each other's biological actions, and assisting feedback processes that favor organic functions, such as maintenance or recovery of physiological balance.
Adicionalmente, el pan incorpora reishi, jengibre y ortigas, que son componentes que no se conoce que estén en los panes actuales, y que son ingredientes naturales altamente biodisponibles para el organismo, con lo que para favorecer la asimilación es necesario masticar detenidamente para que el producto alimenticio esté correctamente ensalivado. Estos componentes están sujetos dentro de la composición a una cantidad según el criterio profesional (S.C.P). Additionally, the bread incorporates reishi, ginger and nettles, which are components that are not known to be in the current breads, and which are highly bioavailable natural ingredients for the organism, with which to favor assimilation it is necessary to chew carefully so that the food product is properly ensalivado. These components are subject within the composition to an amount according to professional criteria (S.C.P.).
A partir de los componentes anteriores, se obtiene una composición final en % en peso (entre todos sumando un 1 00%) para el producto que es la siguiente: From the above components, a final composition is obtained in% by weight (among all adding 1 00%) for the product that is the following:
Harina de Arroz y Teff entre el 47 y el 50%  Rice flour and Teff between 47 and 50%
Agua osmotizada entre el 44 y el 47 %  Osmotic water between 44 and 47%
Aceite de oliva virgen extra entre el 3 y el 4,5%  Extra virgin olive oil between 3 and 4.5%
Sal del Himalaya entre el 1 y el 1 ,5%  Salt of the Himalayas between 1 and 1, 5%
Levadura entre el 0,4 y el 0,5 %  Yeast between 0.4 and 0.5%
Goma xantana entre el 0,2 y el 0,4% Vinagre entre el 0,2 y el 0,4% Xanthan gum between 0.2 and 0.4% Vinegar between 0.2 and 0.4%
Lecitina de soja entre el 0,1 y el 0,2%  Soy lecithin between 0.1 and 0.2%
Sorbato potásico entre 0,07 y 0,15%  Potassium sorbate between 0.07 and 0.15%
Ortiga, jengible y reishi entre 0,01 y 25%  Nettle, ginger and reishi between 0.01 and 25%
Semillas de calabaza, lino, chia,  Pumpkin seeds, flax, chia,
Amapola, girasol y sésamo entre 0,01 y 24%  Poppy, sunflower and sesame between 0.01 and 24%
Preferentemente se indica que la cantidad de harina de teff está comprendida entre el 2,1 % y el 42,7% del total de la mezcla harina de arroz y teff, previamente indicada. Preferably it is indicated that the amount of teff flour is between 2.1% and 42.7% of the total of the mixture of rice flour and teff, previously indicated.
En este sentido, se recomienda que el pan una vez abierto, se consuma dentro de un periodo aproximado de 10 días si no se congela para que no se degrade ambientalmente, dentro de un plazo de unos 21 si se congela, y si está cerrado está estudiado que puede mantenerse aproximadamente durante un mes. Se recomienda a su vez que los panes estén en el entorno de los 550-650 gramos y en un único bloque, recomendándose que se consuma por las mañanas 2-3 rebanadas, y esperando unos 10 minutos desde su apertura para su consumo. Se ha de decir que la palabra "comprende", al igual que el resto de términos, se divulgan con carácter ilustrativo y no limitativo. In this sense, it is recommended that the bread, once opened, be consumed within a period of approximately 10 days if it is not frozen so that it does not degrade environmentally, within a period of about 21 if it is frozen, and if it is closed it is studied that can be maintained for approximately one month. It is recommended in turn that the loaves are in the vicinity of 550-650 grams and in a single block, recommending that it be consumed in the morning 2-3 slices, and waiting about 10 minutes from its opening for consumption. It must be said that the word "comprises", like the rest of the terms, is disclosed in an illustrative and non-limiting manner.
Realización preferente de la invención PREFERRED EMBODIMENT OF THE INVENTION
A modo meramente de ejemplo, y para conseguir el pan artesano objeto de la invención, se tiene una pieza de pan de 600 gr con la siguiente composición en % en peso: By way of example only, and to obtain the artisan bread object of the invention, there is a bread piece of 600 gr with the following composition in% by weight:
Harina de Arroz y Teff - 285,00 gr Rice Flour and Teff - 285.00 gr
Agua osmotizada - 270,00 gr  Osmotized water - 270.00 gr
Aceite de oliva virgen extra - 22,10 gr  Extra virgin olive oil - 22.10 gr
Sal del Himalaya- 6,90 gr  Salt of the Himalayas- 6.90 gr
Levadura -2,94 gr  Yeast -2.94 gr
Goma xantana - 1 ,74 gr  Xanthan gum - 1, 74 gr
Vinagre - 1 ,26 gr  Vinegar - 1, 26 gr
Lecitina de soja - 0,96 gr • Sorbato potásico - 0,54 gr Soy lecithin - 0.96 gr • Potassium sorbate - 0.54 gr
• Ortiga, jengible y reishi - 6,49 gr  • Nettle, ginger and reishi - 6.49 gr
• Semillas de calabaza, lino, chia, amapola, girasol y sésamo - 2,07 gr  • Seeds of pumpkin, flax, chia, poppy, sunflower and sesame - 2.07 gr
Se hace notar que en la mezcla harina de arroz y teff, la cantidad de harina de arroz es de 180 gr. y la cantidad de teff es de 105 gr; respecto del posible total de teff que oscila entre 5,98 gr. y 121 .69 gr. respecto del total de la mezcla de las dos harinas. It is noted that in the mixture rice flour and teff, the amount of rice flour is 180 gr. and the amount of teff is 105 gr; regarding the possible total of teff that oscillates between 5.98 gr. and 121.69 gr. with respect to the total of the mixture of the two flours.

Claims

REIVINDICACIONES
1 .-Pan artesano caracterizado por que comprende en su elaboración de harina de arroz y de teff, reishi, Ortiga, jengibre, agua osmotizada, levadura, sorbato potásico, goma xantana, lecitina de soja, aceite de oliva, sal del Himalaya, vinagre y semillas de chía, amapola, sésamo, girasol, calabaza y lino; y donde el pan presenta la siguiente composición en % en peso: 1.-Craft bread characterized by comprising in its preparation of rice flour and teff, reishi, nettle, ginger, osmotized water, yeast, potassium sorbate, xanthan gum, soya lecithin, olive oil, Himalayan salt, vinegar and seeds of chia, poppy, sesame, sunflower, squash and flax; and where the bread has the following composition in% by weight:
• Harina de Arroz y Teff entre el 47 y el 50% • Rice flour and Teff between 47 and 50%
• Agua osmotizada entre el 44 y el 47 %  • Osmotic water between 44 and 47%
· Aceite de oliva virgen extra entre el 3 y el 4,5%  · Extra virgin olive oil between 3 and 4.5%
• Sal del Himalaya entre el 1 y el 1 ,5%  • Salt of the Himalayas between 1 and 1, 5%
• Levadura entre el 0,4 y el 0,5 %  • Yeast between 0.4 and 0.5%
• Goma xantana entre el 0,2 y el 0,4%  • Xanthan gum between 0.2 and 0.4%
• Vinagre entre el 0,2 y el 0,4%  • Vinegar between 0.2 and 0.4%
· Lecitina de soja entre el 0,1 y el 0,2%  · Soy lecithin between 0.1 and 0.2%
• Sorbato potásico entre 0,07 y 0,15%  • Potassium sorbate between 0.07 and 0.15%
• Ortiga, jengible y reishi entre 0,01 y 25%  • Nettle, ginger and reishi between 0.01 and 25%
• Semillas de calabaza, lino, chia,  • Pumpkin seeds, flax, chia,
Amapola, girasol y sésamo entre 0,01 y 24%  Poppy, sunflower and sesame between 0.01 and 24%
2. - Pan artesano, según la reivindicación 1 , que se caracteriza por que del total de la mezcla harina de arroz y teff, la cantidad de harina de teff está comprendida entre el 2,1 % y el 42,7%. 2. Craft bread, according to claim 1, characterized in that of the total of the mixture of rice flour and teff, the amount of teff flour is comprised between 2.1% and 42.7%.
3. - Pan artesano, según cualquiera de las reivindicaciones anteriores, que se caracteriza por que cada pan está conformado en un único bloque envasado con un peso que está comprendido entre los 550-650 gramos. 3. Craft bread, according to any of the preceding claims, characterized in that each bread is formed into a single packaged block with a weight that is between 550-650 grams.
PCT/ES2018/070715 2017-11-07 2018-11-06 Homemade bread comprising teff and rice flour WO2019092295A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ESU201731350 2017-11-07
ES201731350U ES1200137Y (en) 2017-11-07 2017-11-07 ARTISAN BREAD

Publications (1)

Publication Number Publication Date
WO2019092295A1 true WO2019092295A1 (en) 2019-05-16

Family

ID=60409550

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2018/070715 WO2019092295A1 (en) 2017-11-07 2018-11-06 Homemade bread comprising teff and rice flour

Country Status (2)

Country Link
ES (1) ES1200137Y (en)
WO (1) WO2019092295A1 (en)

Non-Patent Citations (8)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Chocolate Chip Reishi Loaf", 13 October 2017 (2017-10-13), pages 1 - 10, XP055576742, Retrieved from the Internet <URL:https://nutritionbymia.com/abc-mushroom-day> [retrieved on 20190402] *
ANONYMOUS: "Clem Sans Gluten", 30 August 2016 (2016-08-30), pages 1 - 4, XP055576593, Retrieved from the Internet <URL:https://clemsansgluten.com/recette-sans-gluten-de-pain-a-la-farine-de-teff/> [retrieved on 20190402] *
ANONYMOUS: "Dinkel-Ingwer-Gewürzbrot - Koch-Wiki", 13 March 2016 (2016-03-13), pages 1 - 5, XP055576755, Retrieved from the Internet <URL:https://www.kochwiki.org/wiki/Dinkel-Ingwer-Gewürzbrot> [retrieved on 20190402] *
ANONYMOUS: "Gluten Free Teff & Seed Bread |", 6 November 2016 (2016-11-06), pages 1 - 6, XP055576510, Retrieved from the Internet <URL:http://web.archive.org/web/20161106110722/https://www.christinebailey.co.uk/recipe/gluten-free-teff-seed-bread/> [retrieved on 20190402] *
ANONYMOUS: "Pain multigraines sans gluten | Tout feu, tout flamme", 9 November 2014 (2014-11-09), pages 1 - 6, XP055576611, Retrieved from the Internet <URL:http://web.archive.org/web/20160802210816/http://www.toutfeutoutflamme.fr/recipe/pain-multigraines-gluten/> [retrieved on 20190402] *
ANONYMOUS: "Recette de Pain à l'ortie | La Fée qui Cloche", 8 May 2015 (2015-05-08), pages 1 - 3, XP055576808, Retrieved from the Internet <URL:https://lafeequiclocheblog.wordpress.com/2015/05/08/recette-de-pain-a-lortie/> [retrieved on 20190402] *
ANONYMOUS: "The miracle mushroom in bread | Yasar Üniversitesi | Haber Portali", 21 November 2016 (2016-11-21), pages 1 - 3, XP055576724, Retrieved from the Internet <URL:https://haber.yasar.edu.tr/en/basari/ganoekmek-sifa-verecek.html> [retrieved on 20190402] *
DATABASE GNPD [online] MINTEL; 13 February 2017 (2017-02-13), ANONYMOUS: "Supergreens Bread with Spinach, Nettle & Millet", XP055576445, retrieved from www.gnpd.com Database accession no. 4612597 *

Also Published As

Publication number Publication date
ES1200137Y (en) 2018-02-23
ES1200137U (en) 2017-11-28

Similar Documents

Publication Publication Date Title
US20160037808A1 (en) Arthropod protein-fortified alimentary flour and methods of manufacture
Iqbal et al. Nutritional quality of wheat
CN103181550A (en) Nutritious food
AU2010272537B2 (en) Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions
ES2820574T3 (en) Inulin-based prebiotic preparation
JPWO2006067906A1 (en) Composition comprising an extract from lotus
WO2019092295A1 (en) Homemade bread comprising teff and rice flour
Singh et al. Studies on quality parameters of bun incorporated with wheat flour water chestnut flour and soya flour
ES2561128T3 (en) Baked product
ES2346505B1 (en) NEW FORMULATION FOR THE PREPARATION OF GLUTEN FREE FOODS.
CN105325513A (en) Coarse cereal cookie with stomach invigorating function
Pawar et al. Functional bread fortified with foxnut flour and amaranth flour
Stamatovska et al. Potential use of some pseudocereals in the food industry
CN105211220A (en) A kind of nut milk biscuits
CN105211192A (en) A kind of vegetables Oat Cracker
Manivel Nutritional and Sensory Evaluation of Moringa Oleifera Cookies
JP3169147U (en) Agricultural processed food bread and cake with vitamin enhancement and caries prevention function
Ali et al. Study of the different levels of physicochemical and microbial Spirulina (Arthrospira platensis) on quality of soufflé
CN1323612C (en) Method for extracting Vitamin B from wheat bran
Stoican et al. Gluten-free products and possibilities of new formulation for improving textural and nutritional characteristics-review.
CN105394144A (en) Stomach-nourishing and qi-tonifying biscuit
JP2021048789A (en) Baked confectionery and method for producing the same
Jayasena et al. Lupin–A New Super Food
CN105248546A (en) Delicious leisure biscuit
Pyanikova et al. Justification of recipe-component solutions in the production of dietary biscuit

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18849473

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18849473

Country of ref document: EP

Kind code of ref document: A1