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Patent Searching and Data


Title:
HIGH-PROTEIN BREAD AND MANUFACTURING METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2020/105935
Kind Code:
A1
Abstract:
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 60 minutes; a molding step of dividing the fermented dough into a plurality of lumps and then molding each of the lumps into a predetermined shape; and a baking step of putting the molded dough into an oven and baking same.

Inventors:
LEE JEONG MIN (KR)
AN CHANG JU (KR)
Application Number:
PCT/KR2019/015364
Publication Date:
May 28, 2020
Filing Date:
November 12, 2019
Export Citation:
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Assignee:
LEE JEONG MIN (KR)
AN CHANG JU (KR)
International Classes:
A21D13/064; A21D2/26; A21D8/04; A21D8/06
Foreign References:
JP2010131007A2010-06-17
KR101893507B12018-10-04
KR101893496B12018-10-04
KR20060109141A2006-10-19
Other References:
"Non-official translation: Naver blog 1. Homemade Ricotta Cheese & Grain Bread Made of Whey", 29 March 2009 (2009-03-29), Retrieved from the Internet
"Non-official translation: Nover blog 2. Challenge to Make a Protein Bread without an Oven, Flour and Butter", 12 April 2018 (2018-04-12), Retrieved from the Internet
Attorney, Agent or Firm:
KIM, Seong Dae (KR)
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