BE373669A - - Google Patents

Info

Publication number
BE373669A
BE373669A BE373669DA BE373669A BE 373669 A BE373669 A BE 373669A BE 373669D A BE373669D A BE 373669DA BE 373669 A BE373669 A BE 373669A
Authority
BE
Belgium
Prior art keywords
dough
flour
substance
oxidizing
weight
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE373669A publication Critical patent/BE373669A/fr

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
BE373669D BE373669A (enrdf_load_stackoverflow)

Publications (1)

Publication Number Publication Date
BE373669A true BE373669A (enrdf_load_stackoverflow)

Family

ID=44570

Family Applications (1)

Application Number Title Priority Date Filing Date
BE373669D BE373669A (enrdf_load_stackoverflow)

Country Status (1)

Country Link
BE (1) BE373669A (enrdf_load_stackoverflow)

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