AU507477B2 - Imparting keeping and nutritional qualities to bread with rice vinegar - Google Patents

Imparting keeping and nutritional qualities to bread with rice vinegar

Info

Publication number
AU507477B2
AU507477B2 AU19019/76A AU1901976A AU507477B2 AU 507477 B2 AU507477 B2 AU 507477B2 AU 19019/76 A AU19019/76 A AU 19019/76A AU 1901976 A AU1901976 A AU 1901976A AU 507477 B2 AU507477 B2 AU 507477B2
Authority
AU
Australia
Prior art keywords
bread
imparting
keeping
rice vinegar
nutritional qualities
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
AU19019/76A
Other languages
English (en)
Other versions
AU1901976A (en
Inventor
Kikuhara Iwao
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KIKUHARA I
Original Assignee
KIKUHARA I
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 KIKUHARA I filed Critical KIKUHARA I
Publication of AU1901976A publication Critical patent/AU1901976A/en
Application granted granted Critical
Publication of AU507477B2 publication Critical patent/AU507477B2/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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)
  • Cereal-Derived Products (AREA)
AU19019/76A 1975-11-04 1976-10-26 Imparting keeping and nutritional qualities to bread with rice vinegar Expired AU507477B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP13228475A JPS5257351A (en) 1975-11-04 1975-11-04 Bread production method by adding concentrated rice vinegar and rough rice vinegar
JPJP132284/7 1975-11-04

Publications (2)

Publication Number Publication Date
AU1901976A AU1901976A (en) 1978-05-04
AU507477B2 true AU507477B2 (en) 1980-02-14

Family

ID=15077675

Family Applications (1)

Application Number Title Priority Date Filing Date
AU19019/76A Expired AU507477B2 (en) 1975-11-04 1976-10-26 Imparting keeping and nutritional qualities to bread with rice vinegar

Country Status (12)

Country Link
JP (1) JPS5257351A (fr)
AT (1) AT359943B (fr)
AU (1) AU507477B2 (fr)
BE (1) BE847985A (fr)
CA (1) CA1091976A (fr)
CH (1) CH626779A5 (fr)
DE (1) DE2648747C3 (fr)
FR (1) FR2330321A1 (fr)
GB (1) GB1549252A (fr)
IT (1) IT1123033B (fr)
NL (1) NL7612159A (fr)
SE (1) SE428994B (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520200B1 (fr) * 1982-01-25 1985-08-23 Armoricaine Boulangerie Pate pour feuilletage et procede de fabrication
DE3315434C2 (de) * 1983-04-28 1985-08-22 Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel Verfahren zum Herstellen von acetatangereichertem Sauerteig für die Weizenbrotherstellung
JPS60221030A (ja) * 1984-04-18 1985-11-05 新化食品株式会社 パン類の製造方法
FR2908602B1 (fr) 2006-11-17 2009-07-17 Sante R Substitut du sel et composition par exemple alimentaire le comprenant
JP2019033689A (ja) * 2017-08-16 2019-03-07 国立大学法人帯広畜産大学 ルヴァン種の調製方法と本種を用いたパン類、ビスケット類
JP7165944B2 (ja) * 2018-10-26 2022-11-07 株式会社日清製粉グループ本社 小麦アレルギー用ホットケーキ類及びその製造方法、小麦アレルギー用パン類の製造方法、小麦アレルギー用減感作剤、小麦アレルゲン消化性の向上方法並びに小麦アレルギー誘発性の低下方法
WO2022201108A1 (fr) 2021-03-26 2022-09-29 Reinhold Berghof Dispositif, contenant et procédé de conservation d'aliments
DE202021102489U1 (de) 2021-03-26 2021-07-06 Reinhold Berghof Vorrichtung und Behälter zur Konservierung von Backwaren

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2333142C2 (de) * 1973-06-29 1975-08-21 Hoechst Ag, 6000 Frankfurt Verfahren zum Konservieren von mit Hefe oder Sauerteig getriebenem Brot und Backwaren mit Sorbinsäure

Also Published As

Publication number Publication date
FR2330321B1 (fr) 1979-08-17
CH626779A5 (fr) 1981-12-15
JPS5534653B2 (fr) 1980-09-08
CA1091976A (fr) 1980-12-23
DE2648747A1 (de) 1977-05-12
IT1123033B (it) 1986-04-30
SE7612227L (sv) 1977-05-05
ATA820876A (de) 1980-05-15
JPS5257351A (en) 1977-05-11
AU1901976A (en) 1978-05-04
BE847985A (fr) 1977-03-01
DE2648747B2 (de) 1978-07-13
GB1549252A (en) 1979-07-25
FR2330321A1 (fr) 1977-06-03
DE2648747C3 (de) 1979-06-13
SE428994B (sv) 1983-08-08
NL7612159A (nl) 1977-05-06
AT359943B (de) 1980-12-10

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