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 gerste

Info

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
Application number
AT0070888A
Other languages
English (en)
Other versions
AT395365B (de
Original Assignee
Henzinger Johann
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 Henzinger Johann filed Critical Henzinger Johann
Priority to AT0070888A priority Critical patent/AT395365B/de
Publication of ATA70888A publication Critical patent/ATA70888A/de
Application granted granted Critical
Publication of AT395365B publication Critical patent/AT395365B/de

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)
AT0070888A 1988-03-17 1988-03-17 Verfahren zur herstellung von brot mit einem gehalt an huelsenfruechten, hirse und gerste AT395365B (de)

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)

* Cited by examiner, † Cited by third party
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
MXPA06014647A (es) * 2004-07-02 2007-03-12 Archer Daniels Midland Co Granos comestibles deshidratados en pan.
ES2310103B1 (es) * 2006-09-06 2009-11-13 Universidad De Valladolid. Producto de bolleria elaborado con harina de leguminosas.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
AT395365B (de) 1992-12-10

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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