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
Application number
CH540973A
Original Assignee
Wander Ag Dr A
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 Wander Ag Dr A filed Critical Wander Ag Dr A
Priority to CH540973A priority Critical patent/CH567376A5/xx
Priority to DE19742417530 priority patent/DE2417530A1/de
Priority to GB1640874A priority patent/GB1462502A/en
Priority to FR7413081A priority patent/FR2225101B1/fr
Priority to JP49041111A priority patent/JPS5012249A/ja
Priority to US05/472,163 priority patent/US3946120A/en
Publication of CH567376A5 publication Critical patent/CH567376A5/xx

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
CH540973A 1973-04-16 1973-04-16 CH567376A5 (zh)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CH540973A CH567376A5 (zh) 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 (zh) 1973-04-16 1974-04-12
JP49041111A JPS5012249A (zh) 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 (zh) 1973-04-16 1973-04-16

Publications (1)

Publication Number Publication Date
CH567376A5 true CH567376A5 (zh) 1975-10-15

Family

ID=4293093

Family Applications (1)

Application Number Title Priority Date Filing Date
CH540973A CH567376A5 (zh) 1973-04-16 1973-04-16

Country Status (5)

Country Link
JP (1) JPS5012249A (zh)
CH (1) CH567376A5 (zh)
DE (1) DE2417530A1 (zh)
FR (1) FR2225101B1 (zh)
GB (1) GB1462502A (zh)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
DE2417530A1 (de) 1974-10-31
JPS5012249A (zh) 1975-02-07
GB1462502A (en) 1977-01-26
FR2225101A1 (zh) 1974-11-08
FR2225101B1 (zh) 1977-11-04

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Legal Events

Date Code Title Description
PL Patent ceased