PL411555A1 - Baking mix with increased antioxidant potential - Google Patents

Baking mix with increased antioxidant potential

Info

Publication number
PL411555A1
PL411555A1 PL411555A PL41155515A PL411555A1 PL 411555 A1 PL411555 A1 PL 411555A1 PL 411555 A PL411555 A PL 411555A PL 41155515 A PL41155515 A PL 41155515A PL 411555 A1 PL411555 A1 PL 411555A1
Authority
PL
Poland
Prior art keywords
antioxidant potential
increased antioxidant
increased
onions
grams
Prior art date
Application number
PL411555A
Other languages
Polish (pl)
Inventor
Henryk Zieliński
Małgorzata Wronkowska
Wiesław Wiczkowski
Radosław Tęcza
Kazimierz Samojluk
Damian Narwojsz
Andrzej Białek
Hanna Lemanowicz
Franciszek Pawłowski
Kazimierz Chandoszko
Henryk Bogusz
Jan Płocharski
Anna Popielarz
Henryk Pydyn
Original Assignee
Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk
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 Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk filed Critical Instytut Rozrodu Zwierząt I Badań Żywności Polskiej Akademii Nauk
Priority to PL411555A priority Critical patent/PL411555A1/en
Publication of PL411555A1 publication Critical patent/PL411555A1/en

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  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Przedmiotem zgłoszenia jest mieszanka wypiekowa o podwyższonym potencjale przeciwutleniającym, pozwalająca uzyskać produkt piekarniczy o wydłużonej trwałości i podwyższonej wartości prozdrowotnej. Mieszanka wypiekowa o podwyższonym potencjale przeciwutleniającym, zawierająca w swoim składzie mąki różnego rodzaju zbóż chlebowych, prasowane drożdże lub/i naturalny kwas żytni, sól i wodę, charakteryzuje się tym, że ma w swoim składzie mieloną łuskę z cebuli, uzyskaną w procesie oddzielenia suchych łusek okrywowych od mięsistych łusek spichrzowych cebuli w ilości od 1,0% do 3,0% wagowych w stosunku do pozostałych składników mieszanki, przy czym mielona łuska z cebuli zawiera co najmniej 2,4 gramy kwercetyny w 100 gramach suchej łuski.The subject of the application is a baking mixture with increased antioxidant potential, which allows obtaining a bakery product with extended shelf life and increased health value. Baking mixture with increased antioxidant potential, containing in its composition flour of various types of bread cereals, pressed yeast and / or natural rye acid, salt and water, is characterized by the fact that it has ground onion skins obtained in the process of separating dry scales onions from fleshy storage granules of onions in an amount of 1.0% to 3.0% by weight relative to the other ingredients of the mixture, the ground onion husk containing at least 2.4 grams of quercetin in 100 grams of dry husk.

PL411555A 2015-03-12 2015-03-12 Baking mix with increased antioxidant potential PL411555A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL411555A PL411555A1 (en) 2015-03-12 2015-03-12 Baking mix with increased antioxidant potential

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL411555A PL411555A1 (en) 2015-03-12 2015-03-12 Baking mix with increased antioxidant potential

Publications (1)

Publication Number Publication Date
PL411555A1 true PL411555A1 (en) 2016-09-26

Family

ID=56942258

Family Applications (1)

Application Number Title Priority Date Filing Date
PL411555A PL411555A1 (en) 2015-03-12 2015-03-12 Baking mix with increased antioxidant potential

Country Status (1)

Country Link
PL (1) PL411555A1 (en)

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