AT318516B - Method for making bread from rye flour or a mixture of rye flour and wheat flour - Google Patents

Method for making bread from rye flour or a mixture of rye flour and wheat flour

Info

Publication number
AT318516B
AT318516B AT489272A AT489272A AT318516B AT 318516 B AT318516 B AT 318516B AT 489272 A AT489272 A AT 489272A AT 489272 A AT489272 A AT 489272A AT 318516 B AT318516 B AT 318516B
Authority
AT
Austria
Prior art keywords
flour
rye
rye flour
mixture
making bread
Prior art date
Application number
AT489272A
Other languages
German (de)
Inventor
Alois Weith Dr
Original Assignee
Stadlauer Malzfabrik Ag
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 Stadlauer Malzfabrik Ag filed Critical Stadlauer Malzfabrik Ag
Priority to AT489272A priority Critical patent/AT318516B/en
Priority to DE19732306117 priority patent/DE2306117B2/en
Application granted granted Critical
Publication of AT318516B publication Critical patent/AT318516B/en

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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
AT489272A 1972-06-07 1972-06-07 Method for making bread from rye flour or a mixture of rye flour and wheat flour AT318516B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AT489272A AT318516B (en) 1972-06-07 1972-06-07 Method for making bread from rye flour or a mixture of rye flour and wheat flour
DE19732306117 DE2306117B2 (en) 1972-06-07 1973-02-08 Process for making bread from rye flour or a mixture of rye flour and wheat flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT489272A AT318516B (en) 1972-06-07 1972-06-07 Method for making bread from rye flour or a mixture of rye flour and wheat flour

Publications (1)

Publication Number Publication Date
AT318516B true AT318516B (en) 1974-10-25

Family

ID=3569563

Family Applications (1)

Application Number Title Priority Date Filing Date
AT489272A AT318516B (en) 1972-06-07 1972-06-07 Method for making bread from rye flour or a mixture of rye flour and wheat flour

Country Status (2)

Country Link
AT (1) AT318516B (en)
DE (1) DE2306117B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4560573A (en) * 1983-05-09 1985-12-24 Nabisco Brands, Inc. Rye flavoring

Also Published As

Publication number Publication date
DE2306117B2 (en) 1974-06-12
DE2306117A1 (en) 1974-01-03
DE2306117C3 (en) 1975-03-20

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Legal Events

Date Code Title Description
ELJ Ceased due to non-payment of the annual fee