CH567376A5 - - Google Patents
Info
- Publication number
- CH567376A5 CH567376A5 CH540973A CH540973A CH567376A5 CH 567376 A5 CH567376 A5 CH 567376A5 CH 540973 A CH540973 A CH 540973A CH 540973 A CH540973 A CH 540973A CH 567376 A5 CH567376 A5 CH 567376A5
- Authority
- CH
- Switzerland
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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH540973A CH567376A5 (US07534539-20090519-C00452.png) | 1973-04-16 | 1973-04-16 | |
| DE19742417530 DE2417530A1 (de) | 1973-04-16 | 1974-04-10 | Verfahren zur herstellung eines proteinreichen nahrungsmittels |
| GB1640874A GB1462502A (en) | 1973-04-16 | 1974-04-11 | High protein bread substitute |
| FR7413081A FR2225101B1 (US07534539-20090519-C00452.png) | 1973-04-16 | 1974-04-12 | |
| JP49041111A JPS5012249A (US07534539-20090519-C00452.png) | 1973-04-16 | 1974-04-15 | |
| US05/472,163 US3946120A (en) | 1973-04-16 | 1974-05-22 | High protein bread substitute and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH540973A CH567376A5 (US07534539-20090519-C00452.png) | 1973-04-16 | 1973-04-16 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH567376A5 true CH567376A5 (US07534539-20090519-C00452.png) | 1975-10-15 |
Family
ID=4293093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH540973A CH567376A5 (US07534539-20090519-C00452.png) | 1973-04-16 | 1973-04-16 |
Country Status (5)
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8522622D0 (en) * | 1985-09-12 | 1985-10-16 | Unilever Plc | Edible water-in-oil emulsions |
| FR2589680A1 (fr) * | 1985-11-12 | 1987-05-15 | Technirec | Procede de fabrication de biscuits dietetiques et biscuits ainsi obtenus |
| JP2781570B2 (ja) * | 1988-11-14 | 1998-07-30 | ハー・マジェスティ・ザ・クイーン・イン・ライト・オブ・ニュー・ジーランド | 連続的生パン膨張方法及び装置 |
| WO2008062808A2 (en) * | 2006-11-20 | 2008-05-29 | Francois Co., Ltd. | Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread |
-
1973
- 1973-04-16 CH CH540973A patent/CH567376A5/xx not_active IP Right Cessation
-
1974
- 1974-04-10 DE DE19742417530 patent/DE2417530A1/de not_active Withdrawn
- 1974-04-11 GB GB1640874A patent/GB1462502A/en not_active Expired
- 1974-04-12 FR FR7413081A patent/FR2225101B1/fr not_active Expired
- 1974-04-15 JP JP49041111A patent/JPS5012249A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5012249A (US07534539-20090519-C00452.png) | 1975-02-07 |
| DE2417530A1 (de) | 1974-10-31 |
| FR2225101B1 (US07534539-20090519-C00452.png) | 1977-11-04 |
| GB1462502A (en) | 1977-01-26 |
| FR2225101A1 (US07534539-20090519-C00452.png) | 1974-11-08 |
Similar Documents
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |