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107 条记录 (耗时 0.012 秒)

    Fermented flour and method of preparation
    72.
    发明授权
    Fermented flour and method of preparation 失效
    发酵面粉及其制备方法

    公开(公告)号：US3963835A

    公开(公告)日：1976-06-15

    申请号：US571232

    申请日：1975-04-24

    申请人： Alfred J. Gryczka

    发明人： Alfred J. Gryczka

    IPC分类号： A21D2/38 ,  A23L7/104 ,  A23L1/10 ,  A21D2/08 ,  A23L1/23

    CPC分类号： A21D2/38 ,  A23L7/104

    摘要： A method is described for making fermented or "sour" flour having distinctive flavor and acidic properties when incorporated into baked products. Flour and substantial amounts of water are mixed together and fermented with a non-toxic Lactobacillus bacterium and then dried to less than about fourteen (14%) percent by weight water so as to provide a finely divided flour. The use of Lactobacillus plantarum is particularly disclosed.

    摘要翻译： 描述了一种制造发酵或“酸”面粉当被掺入烘烤产品时具有独特风味和酸性的方法。 将面粉和大量的水混合在一起并用无毒的乳杆菌属细菌发酵，然后干燥至少于约14（14％）重量％的水，以提供细粉。 特别公开了植物乳杆菌的使用。

    Process for preparing baked, starch-reduced products
    73.
    发明授权
    Process for preparing baked, starch-reduced products 失效
    制备烘烤，淀粉还原产品的方法

    公开(公告)号：US3348951A

    公开(公告)日：1967-10-24

    申请号：US53080566

    申请日：1966-03-01

    申请人： SPILLERS LTD

    发明人： HARRY EVANS CYRILL

    IPC分类号： A21D2/26 ,  A21D2/32 ,  A21D2/38 ,  A21D13/00 ,  A21D13/02 ,  A21D13/04 ,  A21D13/06

    CPC分类号： A21D13/062 ,  A21D2/26 ,  A21D2/264 ,  A21D2/32 ,  A21D2/38 ,  A21D13/02 ,  A21D13/04 ,  A21D13/045 ,  A21D13/40

    摘要： Starch-reduced bakery products are prepared by forming a dough from wheat protein, at least one starch replacement ingredient selected from cooked wheat germ, cooked maize germ, bran of cereals such as wheat or maize, protein of oil seeds such as soya or ground nuts, protein of milk, enzyme inactivated full fat soya flour and oil-extracted soya flour, together with an aerating agent, then promoting aeration of and baking said dough. The aerating agent may be baking soda and an acid or acid salt, or it may be yeast, in which case fermentation is promoted prior to baking. A texturising agent may also be incorporated in the dough, e.g. lecithin and/or sodium of calcium cassinate, up to 5% of the weight of starch replacement ingredient.

    摘要翻译： 通过从小麦蛋白形成面团制备淀粉减少的面包店产品，至少一种淀粉替代成分选自熟熟的麦胚芽，熟的玉米胚芽，谷类如麸皮或小麦或玉米的麸皮，油种子的蛋白质如大豆或坚果 ，牛奶蛋白质，酶灭的全脂大豆粉和油提取的大豆粉，以及充气剂，然后促进曝气和烘烤所述面团。 曝气剂可以是小苏打和酸或酸盐，或者它可以是酵母，在这种情况下，在烘烤之前促进发酵。 增稠剂也可以掺入面团中，例如， 卵磷脂和/或卡那酸钙钠，高达淀粉替代成分重量的5％。