• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Gluten-free bread containing seaweed of the species Himanthalia elongata, comprising flour of at least one cereal without gluten, as a basic ingredient, and also the following ingredients and/or additives: gluten-free sourdough, seaweed of the species Himanthalia elongata; water, salt, dehydrated yeast, corn starch, milk powder, sugar, bulking agent, eggs and vegetable oil, and a method of making said bread without gluten comprising, among others, the operations of preparing a sourdough from a gluten-free basic ingredient, addition and mixing of ingredients to obtain a dough, a first fermentation, division of the dough and rolling, molding, final fermentation, baking, cooling and rest and packaging; and use of said bread as toast. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2675948A1
    申请号:ES201830172
    申请日:2018-02-23
    公开日:2018-07-13
    发明作者:Mª Eugenia TORNADIJO RODRÍGUEZ；Patricia COMBARROS FUERTES；Domingo FERNÁNDEZ GARCÍA；José María FRESNO BARO；Leticia GONZÁLEZ GARCÍA；Bernardo PRIETO GUTIÉRREZ；Erica RENES BAÑUELOS；Sílvia RIVERA GONZÁLEZ
    申请人:Universidad de Leon；
    IPC主号:
    专利说明:

    image 1
    image2
    image3
    image4
    image5


    Examples of realization
    Example 1. Preliminary preparation of the dough To prepare a dough, as a previous stage, mix the same amount of rice flour as water. In this example, 100 g of rice flour are mixed with 100 g of water and
    5 1% kefir culture is added.
    Although a kefir culture has been used in this example, in other optional embodiments another type of starter culture is used; for example, yogurt inoculum or lyophilized lactic culture.
    Subsequently, the above mixture is left covered at 25 ° C for 24 h. After this time, said mixture is removed and the same proportion of rice flour as of water is added again. That is, 100 g of rice flour and 100 g of water are added again and kept 24 h at 25 ° C. These operations are repeated until the mother mass is acidifying and acquiring a pH around 4.5.
    The mother dough can be frozen until its use in the manufacturing process of the gluten-free bread of the invention, in which it is thawed and revitalized with rice flour and water, leaving it to ferment for a few hours until it is Appreciate activity and the pH is around 4.5.
    20 Example 2. Process of manufacturing gluten-free bread, with algae of the species Himanthalia elongata In this example, the dough, previously prepared as detailed in example 1, is used to make gluten-free bread containing algae in the form of powder, as described
    25 below.
    All the ingredients are added and mixed by the use of a gravimetric dispenser and, subsequently, a kneading of the ingredients is carried out, in order to achieve a homogeneous mass of the product and that air is incorporated. In the kneading a temperature of
    30 between 22 and 25 ° C and this operation is carried out for 10 minutes.
    For this optional embodiment, gluten-free bread containing Himanthalia elongata algae, the following ingredients and / or additives are detailed, with their proportions based on the weight of rice flour (basic ingredient):
    35
    7
    image6
    image7
    image8
    image9
    权利要求:
    Claims (1)
    [1]
    image 1
    image2
    类似技术:
    公开号 | 公开日 | 专利标题
    BRPI0519116A2|2008-12-23|Method of Preparing an Oven-Baked or Fried Product from a Fermented Pastry, Using a Bakery Ingredient Composition, and, Bakery Ingredient Composition
    KR101614600B1|2016-04-21|Fermenting bread manufacturing method and itself
    RU2548185C1|2015-04-20|Dietary cookie
    CN103814986A|2014-05-28|Biscuits made of brown rice and eggs
    RU2680891C1|2019-02-28|Method of bread production containing nanostructured resveratrol
    ES2675948A1|2018-07-13|Gluten-free bread containing seaweed of the Himanthalia elongata species and bread making procedure |
    RU2512159C1|2014-04-10|Bread production method
    JP2008079547A|2008-04-10|Frozen rice bread dough and method for producing rice bread
    RU2561525C1|2015-08-27|Non-yeasted bread preparation method
    RU2539096C1|2015-01-10|Gummy gingerbread production method
    JP2010183876A|2010-08-26|Method for producing bread
    RU2147403C1|2000-04-20|Composition for pastry preparation
    JP3696566B2|2005-09-21|Bread production method
    RU2656396C1|2018-06-05|Method of preparation of fruit and wheat leaven with hop and fruit and wheat leaven with hop
    RU2652815C1|2018-05-03|Method for the production of bread containing nanostructured quercetin or dehydroquercetin
    RU2634285C1|2017-10-24|Method for bread production containing nanostructured echinacea extract
    RU2647871C1|2018-03-21|Method for producing bread containing nanostructured zinc sulphate
    RU2589796C2|2016-07-10|Dough composition for production of a shortbread semi-product
    KR20180107807A|2018-10-04|Preparation method of frozen bread dough comprising palatinose
    CN106509023A|2017-03-22|Cucumis sativus biscuits
    JP6280835B2|2018-02-14|Bread production method
    KR20030008337A|2003-01-25|Fabrication method of pie choux
    JP2013021956A|2013-02-04|METHOD OF MAKING SUGAR-FREE BREAD USING α-AMYLASE
    US1563694A|1925-12-01|Dough and process of making the same
    KR20170090671A|2017-08-08|Manufacturing method for pizza dough
    同族专利:
    公开号 | 公开日
    WO2019162545A1|2019-08-29|
    ES2675948B2|2019-03-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2016042178A1|2014-09-19|2016-03-24|Louis Fernandez|Breadmaking product free of gluten and lactose, and production method|
    法律状态:
    2018-07-13| BA2A| Patent application published|Ref document number: 2675948 Country of ref document: ES Kind code of ref document: A1 Effective date: 20180713 |
    2019-03-13| FG2A| Definitive protection|Ref document number: 2675948 Country of ref document: ES Kind code of ref document: B2 Effective date: 20190313 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201830172A|ES2675948B2|2018-02-23|2018-02-23|Gluten-free bread containing seaweed of the Himanthalia elongata species and bread making procedure|ES201830172A| ES2675948B2|2018-02-23|2018-02-23|Gluten-free bread containing seaweed of the Himanthalia elongata species and bread making procedure|
    PCT/ES2019/070086| WO2019162545A1|2018-02-23|2019-02-15|Gluten-free bread containing algae from the species himanthalia elongata and method for producing said bread|
    [返回顶部]