DE156124C - - Google Patents
Info
- Publication number
- DE156124C DE156124C DENDAT156124D DE156124DA DE156124C DE 156124 C DE156124 C DE 156124C DE NDAT156124 D DENDAT156124 D DE NDAT156124D DE 156124D A DE156124D A DE 156124DA DE 156124 C DE156124 C DE 156124C
- Authority
- DE
- Germany
- Prior art keywords
- bread
- product
- flour
- dough
- water
- 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.)
- Active
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE156124C true DE156124C (cs) |
Family
ID=422536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT156124D Active DE156124C (cs) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE156124C (cs) |
-
0
- DE DENDAT156124D patent/DE156124C/de active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE156124C (cs) | ||
| DE3437660C2 (cs) | ||
| DE69832690T2 (de) | Produkt auf Basis von Polysacchariden aus Backhefe und seine Verwendung als Additiv fur Backwaren | |
| DE102465C (cs) | ||
| AT351483B (de) | Verfahren zur bereitung von haferflockenbrot aus einem gemisch von haferflocken und weizen- mehl | |
| DE665742C (de) | Verfahren zur Herstellung von Quellstaerke | |
| AT132388B (de) | Verfahren zur Herstellung von Brot, Kleingebäck und sonstigen Backwaren. | |
| DE40303C (de) | Verfahren zur Herstellung von Peptonpräparaten mit Hilfe des bei der Teiggährung sich bildenden Fermentes | |
| DE606429C (cs) | ||
| DE216085C (cs) | ||
| DE265680C (cs) | ||
| DE702679C (de) | Verfahren zum Herstellen von Backwaren | |
| DE184215C (cs) | ||
| DE461775C (de) | Verfahren zur Herstellung einer Holzersatzmasse | |
| AT115214B (de) | Verfahren zur Herstellung von Brot. | |
| DE132704C (cs) | ||
| DE125386C (cs) | ||
| DE701641C (de) | Verfahren zur Herstellung von Backwaren | |
| AT162929B (de) | Verfahren zur Herstellung von Weißgebäck, Mischgebäck oder Hefebrot | |
| DE152596C (cs) | ||
| DE197196C (cs) | ||
| DE507398C (de) | Verfahren zur Herstellung von Brot | |
| AT85412B (de) | Verfahren zur Verkleisterung von Maismehl, das zur Brotbereitung bestimmt ist. | |
| DE168048C (cs) | ||
| DE167244C (cs) |