TH11559C3 - Whole Wheat Bread Production Recipe, Jasmine Brown Rice - Google Patents
Whole Wheat Bread Production Recipe, Jasmine Brown RiceInfo
- Publication number
- TH11559C3 TH11559C3 TH1503001915U TH1503001915U TH11559C3 TH 11559 C3 TH11559 C3 TH 11559C3 TH 1503001915 U TH1503001915 U TH 1503001915U TH 1503001915 U TH1503001915 U TH 1503001915U TH 11559 C3 TH11559 C3 TH 11559C3
- Authority
- TH
- Thailand
- Prior art keywords
- weight
- brown rice
- whole wheat
- wheat bread
- bread production
- Prior art date
Links
- 241000209140 Triticum Species 0.000 title claims abstract 4
- 235000021307 Triticum Nutrition 0.000 title claims abstract 4
- 235000008429 bread Nutrition 0.000 title claims abstract 4
- 235000021329 brown rice Nutrition 0.000 title claims abstract 4
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract 3
- 240000005385 Jasminum sambac Species 0.000 title claims abstract 3
- 239000004615 ingredient Substances 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract 2
- 238000004904 shortening Methods 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims 1
Abstract
สูตรการผลิตขนมปังโฮลวีตแป้งข้าวกล้องหอมมะลิ ที่ซึ่งประกอบด้วยส่วนผสมสปันจ์แป้งโฮลวีต ร้อยละ 54.1โดยน้ำหนักแป้งข้าวกล้องหอมมะลิร้อยละ 9.6โดยน้ำหนักน้ำร้อยละ35.0โดยน้ำหนักยีสต์ ร้อยละ 1.3 โดย น้ำหนักส่วนผสมโดแป้งขนมปัง ร้อยละ55.7โดยน้ำหนักน้ำตาลทรายร้อยละ 3.3 โดยน้ำหนักเกลือ ร้อยละ 1.0 โดยน้ำหนักนมผงร้อยละ 3.3โดยน้ำหนัก น้ำเย็น ร้อยละ 33.4โดยน้ำหนักเนยขาว ร้อยละ 3.3โดย น้ำหนัก Recipe for Whole Wheat Bread with Jasmine Brown Rice Flour Which contains 54.1% whole wheat sponges by weight, 9.6 by water weight, 35.0% by weight, yeast 1.3% by weight, ingredients in bread dough. 55.7% by weight, 3.3% sugar by weight, 1.0% salt by weight, milk powder% 3.3 by cold water weight, 33.4% by weight, shortening by 3.3% by weight.
Claims (1)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH11559A3 TH11559A3 (en) | 2016-06-03 |
| TH11559C3 true TH11559C3 (en) | 2016-06-03 |
Family
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