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FR2785771A1 - Bread with a content of rice made by introducing rice flakes into bread dough - Google Patents

Bread with a content of rice made by introducing rice flakes into bread dough Download PDF

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Publication number
FR2785771A1
FR2785771A1 FR9814501A FR9814501A FR2785771A1 FR 2785771 A1 FR2785771 A1 FR 2785771A1 FR 9814501 A FR9814501 A FR 9814501A FR 9814501 A FR9814501 A FR 9814501A FR 2785771 A1 FR2785771 A1 FR 2785771A1
Authority
FR
France
Prior art keywords
rice
bread
minutes
flakes
content
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
FR9814501A
Other languages
French (fr)
Inventor
Gilbert Esquembre
Flavie Justin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR9814501A priority Critical patent/FR2785771A1/en
Publication of FR2785771A1 publication Critical patent/FR2785771A1/en
Withdrawn legal-status Critical Current

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Incorporation of rice into bread. A bakery product comprising Type 65 flour (1 kg), rice flakes (100-500 g), salt (26 g), flour improver (50 g), yeast (50 g), fermented dough (300 g) and water (800 g).

Description

La présente invention concerne un mélange permettant de panifier du riz et une méthode de fabrication. The present invention relates to a mixture for making rice and a method of making it.

Composition du mélange : PAIN AU RIZ
1 Kg de farine type 65
De 100 à 500 g de flocons de riz
26 g de sel
50 g améliorant
50 g levure
300 g pâte fermentee
800 g eau
RECETTE ET MODE D'UTILISATION
Farine 65 et flocons de riz, sel, levure, améliorant pâte fermentee, eau.Composition of the mixture: RICE BREAD
1 kg of flour type 65
100 to 500 g of rice flakes
26 g salt
50 g improver
50 g yeast
300 g fermented dough
800 g water
RECIPE AND INSTRUCTIONS FOR USE
Flour 65 and rice flakes, salt, yeast, improving fermented dough, water.

Pétrissage : au batteur
Incorporer la pâte fermentee au début du pétrissage 5 minutes en 1ère vitesse, 10 minutes en 2ème vitesse.Kneading: with a mixer
Stir in the fermented dough at the start of kneading 5 minutes in 1st speed, 10 minutes in 2nd speed.

Pointage : 10 minutes
Division : 250/300 g
Détente : 10 minutes
Façonnage : Camarguais ou baguette.Score: 10 minutes
Division: 250/300 g
Relaxation: 10 minutes
Shaping: Camarguais or baguette.

Après 30/45 minutes à température ambiante 20/25 degrés, cuisson farinée à la farine de riz. After 30/45 minutes at room temperature 20/25 degrees, cooking floured with rice flour.

Cuisson 210/220 degrés, 20 à 25 minutes.  Cooking 210/220 degrees, 20 to 25 minutes.

Claims (1)

Incorporer la pâte fermentée au début du pétrissage 5 minutes en 1ère vitesse, 10 minutes en 2ème vitesse. Pétrissage : au batteur De 100 à 500 g de flocons de riz 26 g de sel 50 g améliorant 50 g levure 300 g pate fermentée 800 g eau 2) Procédé de fabrication d'un pain selon la revendication 1 caractérisé en ce qu'il comprend les étapes suivantes : REVENDICATIONSStir in the fermented dough at the start of kneading 5 minutes in 1st speed, 10 minutes in 2nd speed. Kneading: with a mixer From 100 to 500 g of rice flakes 26 g of salt 50 g improving 50 g yeast 300 g fermented dough 800 g water 2) Method of manufacturing a bread according to claim 1 characterized in that it comprises the following steps: CLAIMS 1) Produit de boulangerie caractérisé en ce qu'il comprend : 1 Kg de farine type 651) Bakery product characterized in that it comprises: 1 kg of flour type 65 Cuisson : 210/220 degrés, 20 à 25 minutes. Cooking: 210/220 degrees, 20 to 25 minutes. Façonnage : Camarguais ou baguetteShaping: Camarguais or baguette Détente : 10 minutesRelaxation: 10 minutes Pointage : 10 minutes Division : 250/300 gScore: 10 minutes Division: 250/300 g
FR9814501A 1998-11-13 1998-11-13 Bread with a content of rice made by introducing rice flakes into bread dough Withdrawn FR2785771A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9814501A FR2785771A1 (en) 1998-11-13 1998-11-13 Bread with a content of rice made by introducing rice flakes into bread dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9814501A FR2785771A1 (en) 1998-11-13 1998-11-13 Bread with a content of rice made by introducing rice flakes into bread dough

Publications (1)

Publication Number Publication Date
FR2785771A1 true FR2785771A1 (en) 2000-05-19

Family

ID=9532881

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9814501A Withdrawn FR2785771A1 (en) 1998-11-13 1998-11-13 Bread with a content of rice made by introducing rice flakes into bread dough

Country Status (1)

Country Link
FR (1) FR2785771A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2025346A5 (en) * 1969-10-31 1970-09-04 Tardy Gilbert Preparing rice bleread
DE2130295A1 (en) * 1971-06-18 1972-12-21 Valentin Dr Med Koehler Readily digestible bakery products - contg rye and/or wheat flour and rice
DE2853163A1 (en) * 1978-12-08 1980-06-12 Leupoldt Baking bread contg. large proportion of natural rice - with preliminary grinding of rice and boiling until fully swollen
US4560559A (en) * 1982-08-12 1985-12-24 Lee Ottenberg Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2025346A5 (en) * 1969-10-31 1970-09-04 Tardy Gilbert Preparing rice bleread
DE2130295A1 (en) * 1971-06-18 1972-12-21 Valentin Dr Med Koehler Readily digestible bakery products - contg rye and/or wheat flour and rice
DE2853163A1 (en) * 1978-12-08 1980-06-12 Leupoldt Baking bread contg. large proportion of natural rice - with preliminary grinding of rice and boiling until fully swollen
US4560559A (en) * 1982-08-12 1985-12-24 Lee Ottenberg Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy

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