ATA70888A - Verfahren zur herstellung von brot mit einem gehalt an huelsenfruechten, hirse und gerste - Google Patents
Verfahren zur herstellung von brot mit einem gehalt an huelsenfruechten, hirse und gersteInfo
- Publication number
- ATA70888A ATA70888A AT0070888A AT70888A ATA70888A AT A70888 A ATA70888 A AT A70888A AT 0070888 A AT0070888 A AT 0070888A AT 70888 A AT70888 A AT 70888A AT A70888 A ATA70888 A AT A70888A
- Authority
- AT
- Austria
- Prior art keywords
- legular
- millet
- barley
- fruit
- producing bread
- Prior art date
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT0070888A AT395365B (de) | 1988-03-17 | 1988-03-17 | Verfahren zur herstellung von brot mit einem gehalt an huelsenfruechten, hirse und gerste |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT0070888A AT395365B (de) | 1988-03-17 | 1988-03-17 | Verfahren zur herstellung von brot mit einem gehalt an huelsenfruechten, hirse und gerste |
Publications (2)
Publication Number | Publication Date |
---|---|
ATA70888A true ATA70888A (de) | 1992-05-15 |
AT395365B AT395365B (de) | 1992-12-10 |
Family
ID=3497707
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT0070888A AT395365B (de) | 1988-03-17 | 1988-03-17 | Verfahren zur herstellung von brot mit einem gehalt an huelsenfruechten, hirse und gerste |
Country Status (1)
Country | Link |
---|---|
AT (1) | AT395365B (de) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1121860A1 (de) * | 2000-01-31 | 2001-08-08 | Gemeinnützige Stiftung für Existenzanalyse | Brotbackmischung |
AU2003290426A1 (en) * | 2003-12-31 | 2005-07-21 | Council Of Scientific And Industrial Research | Finger millet bread formulation and a process for preparing the same |
WO2006014412A1 (en) * | 2004-07-02 | 2006-02-09 | Archer-Daniels-Midland Company | Dehydrated edible beans in bread |
ES2310103B1 (es) * | 2006-09-06 | 2009-11-13 | Universidad De Valladolid. | Producto de bolleria elaborado con harina de leguminosas. |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE165547C (de) * | ||||
FR1373E (fr) * | 1902-08-01 | 1903-07-13 | Leon Prat | Farine de suralimentation dite "farine d'isis lécithinée" |
FR2679E (fr) * | 1903-05-27 | 1904-06-28 | Jules Ducreux | Perfectionnement dans la fabrication du pain |
AT131570B (de) * | 1929-11-23 | 1933-01-25 | British Arkady Company Ltd | Verfahren zur Herstellung von Teig in zwei Stufen. |
DE2606546B1 (de) * | 1976-02-19 | 1977-03-24 | Special Food Corp., Vaduz | Backwaren, insbesondere brot |
-
1988
- 1988-03-17 AT AT0070888A patent/AT395365B/de not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
AT395365B (de) | 1992-12-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE3784381D1 (de) | Verfahren und vorrichtung zur herstellung von brot. | |
DE3886221D1 (de) | VERFAHREN ZUR HERSTELLUNG VON PROTEINPRODUKTEN IN -i(ASPERGILLUS) UND PROMOTOREN ZUR VERWENDUNG IN -i(ASPERGILLUS). | |
DE3877048D1 (de) | Nahrungsmittel und verfahren zur herstellung eines nahrungsmittels. | |
DE58908382D1 (de) | Verfahren und Vorrichtung zur Herstellung von Borstenwaren. | |
ATA135488A (de) | Nahrungsverpackungsmaterial und verfahren zur herstellung desselben | |
DE3669866D1 (de) | Verfahren und anordnung zur herstellung von filtern. | |
DE3873990D1 (de) | Apparat und verfahren zur herstellung von verschiedenartig konditionierten verpackungspaaren. | |
DE3682725D1 (de) | Verfahren zur herstellung von trockenen nahrungsmitteln und pflanzenprodukten. | |
DE69422086T2 (de) | Verfahren und Vorrichtung zur Herstellung von Brot | |
DE68909962D1 (de) | Verfahren und Vorrichtung zur quantitativen Bestimmung von Trihalomethanen. | |
DE3484834D1 (de) | Verfahren zur herstellung von polyamidiminen und deren verwendung. | |
DE3674683D1 (de) | Verfahren und vorrichtung zur herstellung gekochter speisen. | |
DE3679079D1 (de) | Verfahren und vorrichtung zur teigbereitung. | |
DE3784884D1 (de) | Verfahren und vorrichtung zur inhaltspruefung von verpackten produkten. | |
DE3579641D1 (de) | Verfahren und vorrichtung zur kontinuierlichen herstellung von alkoxypolysiloxanen. | |
PT80637A (de) | Saatgupellets und verfahren zur herstellung von solchen | |
DE3679321D1 (de) | Fuellfertig konditionierte polyamid-nahrungsmittelhuelle, verfahren zu ihrer herstellung sowie verwendung zur verpackung von nahrungsmitteln. | |
DE3870633D1 (de) | Verfahren zur herstellung von butyrolactonen und von butandiolen. | |
DE3673223D1 (de) | Verfahren und vorrichtung zur herstellung von glaskoerpern. | |
DE3671620D1 (de) | Verfahren und vorrichtung zur herstellung von glaskoerpern. | |
DE3684511D1 (de) | Verfahren zur herstellung von l-threonin und l-isoleucin. | |
DE3860637D1 (de) | Verfahren und vorrichtung zur herstellung von synthesegas. | |
ATA70888A (de) | Verfahren zur herstellung von brot mit einem gehalt an huelsenfruechten, hirse und gerste | |
DE3579716D1 (de) | Verfahren zur herstellung von 2-oxindole-1-carboxamiden und deren zwischenprodukte. | |
AT374089B (de) | Verfahren zur herstellung von histaminarmen oder histaminfreien nahrungsmitteln, genussmitteln und futtermitteln |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties | ||
ELJ | Ceased due to non-payment of the annual fee |