Patent AT-E400180-T1: [Translated] PRE-DOUGH CONCENTRATE FOR WHEAT AND MIXED BREADS AND PRODUCTION PROCESS
Description
The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using one such pre-dough concentrate. For various reasons, a suitable alternative must be available both for baked products and for pre-dough. The inventive pre-dough is based on cereal bran or parts thereof modified in a mechanical, thermal, thermal-pneumatic and/or mechanical-thermal manner, and completed with yeast and ascorbinic acid. The pre-dough concentrate is a substitute product for pre-dough, with similar, identical or improved functional properties, depending on the criterion, such as a good pre-dough made from rye flour, semi-refined flour, and refined flour. The pre-dough concentrate is significantly distinguished from commercially available baked products by the bioactivity thereof.
Resources
| Name |
Format |
Description |
Link |
|
21 |
Access the complete Patent AT-E400180-T1: [Translated] PRE-DOUGH CONCENTRATE FOR WHEAT AND MIXED BREADS AND PRODUCTION PROCESS on the official website. |
https://pubchem.ncbi.nlm.nih.gov/patent/AT-E400180-T1 |
Tags
- patent
- chemistry
- research
- innovation
- pubchem