FR599977A - Improvements to baking powders - Google Patents

Improvements to baking powders

Info

Publication number
FR599977A
FR599977A FR599977DA FR599977A FR 599977 A FR599977 A FR 599977A FR 599977D A FR599977D A FR 599977DA FR 599977 A FR599977 A FR 599977A
Authority
FR
France
Prior art keywords
baking powders
baking
powders
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.)
Expired
Application number
Other languages
French (fr)
Inventor
Alfred Pollak
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 filed Critical
Application granted granted Critical
Publication of FR599977A publication Critical patent/FR599977A/en
Expired legal-status Critical Current

Links

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
FR599977D 1924-06-24 1925-06-22 Improvements to baking powders Expired FR599977A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE599977X 1924-06-24

Publications (1)

Publication Number Publication Date
FR599977A true FR599977A (en) 1926-01-27

Family

ID=6574463

Family Applications (1)

Application Number Title Priority Date Filing Date
FR599977D Expired FR599977A (en) 1924-06-24 1925-06-22 Improvements to baking powders

Country Status (1)

Country Link
FR (1) FR599977A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0008728A2 (en) * 1978-08-26 1980-03-19 Deutsche Hefewerke GmbH Preparation of yeast autolysate
FR2495442A1 (en) * 1980-12-09 1982-06-11 Lyore Laboratoire FOOD PRODUCT WITH HIGH NUTRITIONAL EFFICIENCY
EP0262669A2 (en) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0008728A2 (en) * 1978-08-26 1980-03-19 Deutsche Hefewerke GmbH Preparation of yeast autolysate
EP0008728A3 (en) * 1978-08-26 1980-04-16 Deutschen Hefewerke Gestellschaft Mit Beschrankter Haftung Yeast autolysate, its preparation and its application in food and fodder
FR2495442A1 (en) * 1980-12-09 1982-06-11 Lyore Laboratoire FOOD PRODUCT WITH HIGH NUTRITIONAL EFFICIENCY
EP0053985A1 (en) * 1980-12-09 1982-06-16 Laboratoire Lyore Foodstuff with high nutritional efficiency
EP0262669A2 (en) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries
EP0262669A3 (en) * 1986-10-02 1990-01-24 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries

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