DE161232C - - Google Patents
Info
- Publication number
- DE161232C DE161232C DENDAT161232D DE161232DA DE161232C DE 161232 C DE161232 C DE 161232C DE NDAT161232 D DENDAT161232 D DE NDAT161232D DE 161232D A DE161232D A DE 161232DA DE 161232 C DE161232 C DE 161232C
- Authority
- DE
- Germany
- Prior art keywords
- starch
- bran
- residues
- bread
- grain
- 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
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 229940111205 diastase Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE161232C true DE161232C (enrdf_load_stackoverflow) |
Family
ID=427125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT161232D Active DE161232C (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE161232C (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE890596C (de) * | 1948-10-07 | 1953-09-21 | Guenther Von Eisenhart-Rothe | Verfahren zur Herstellung von Naehrmehlen, insbesondere fuer Diabetiker |
| US5110683A (en) * | 1986-10-10 | 1992-05-05 | Commissariat A L'energie Atomique | Films having in their thickness at least two superimposed zones, including an insulating zone and a conductive zone, and the production thereof by irradiating a polymer film by means of a beam of high energy ions |
| US5182230A (en) * | 1988-07-25 | 1993-01-26 | International Business Machines Corporation | Laser methods for circuit repair on integrated circuits and substrates |
-
0
- DE DENDAT161232D patent/DE161232C/de active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE890596C (de) * | 1948-10-07 | 1953-09-21 | Guenther Von Eisenhart-Rothe | Verfahren zur Herstellung von Naehrmehlen, insbesondere fuer Diabetiker |
| US5110683A (en) * | 1986-10-10 | 1992-05-05 | Commissariat A L'energie Atomique | Films having in their thickness at least two superimposed zones, including an insulating zone and a conductive zone, and the production thereof by irradiating a polymer film by means of a beam of high energy ions |
| US5182230A (en) * | 1988-07-25 | 1993-01-26 | International Business Machines Corporation | Laser methods for circuit repair on integrated circuits and substrates |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2844896C2 (enrdf_load_stackoverflow) | ||
| DE161232C (enrdf_load_stackoverflow) | ||
| DE2511850A1 (de) | Wuerzmittel | |
| DE157559C (enrdf_load_stackoverflow) | ||
| DE554945C (de) | Verfahren zur Herstellung einer in kaltem Wasser quellbaren Staerke aus Kartoffeln | |
| DE90464C (enrdf_load_stackoverflow) | ||
| DE659766C (de) | Verfahren zur Herstellung von Trockenklebstoffen | |
| DE620884C (de) | Verfahren zur Gewinnung reiner Staerke aus Koernerfruechten, insbesondere aus Roggen | |
| DE1517086B1 (de) | Verfahren zum UEberziehen von Reiskoerpern | |
| DE224663C (enrdf_load_stackoverflow) | ||
| DE710167C (de) | Verfahren zur Aufbereitung von Schlempe | |
| DE163757C (enrdf_load_stackoverflow) | ||
| DE90463C (enrdf_load_stackoverflow) | ||
| DE24871C (de) | Verfahren der Brodbereitung | |
| CH230897A (de) | Verfahren zum Abtrennen der wasserlöslichen Bestandteile aus fliessbaren Nahrungs- und Genussmittelmassen. | |
| DE37923C (de) | Neuerung im Verfahren zur Verzuckerung stärkemehlhaltiger Substanzen mittelst Malz | |
| DE2020571C (de) | Verfahren zur Herstellung eines Trok kenprodukts aus rohem Kartoffelreibsel | |
| DE489066C (de) | Verfahren zur Herstellung von Brot aus feucht geerntetem, ungereiftem Getreidekorn | |
| DE631954C (de) | Verfahren zur Gewinnung von haltbarem Mehl aus Keimen von Pflanzensamen | |
| DE272761C (enrdf_load_stackoverflow) | ||
| AT320413B (de) | Verfahren zur Vollverflüssigung von Früchten und Gemüse | |
| DE2459C (de) | Verbesserungen in der Herstellung von Malzextrakt | |
| DE315396C (enrdf_load_stackoverflow) | ||
| DE752224C (de) | Verfahren zum Verbessern der Verarbeitbarkeit, insbesondere der Backeigenschaften von Mehlen | |
| DE1517086C (de) | Verfahren zum Überziehen von Reis kornern |