DE2005060A1 - Brotmehlzusat zmitte1 - Google Patents

Brotmehlzusat zmitte1

Info

Publication number
DE2005060A1
DE2005060A1 DE19702005060 DE2005060A DE2005060A1 DE 2005060 A1 DE2005060 A1 DE 2005060A1 DE 19702005060 DE19702005060 DE 19702005060 DE 2005060 A DE2005060 A DE 2005060A DE 2005060 A1 DE2005060 A1 DE 2005060A1
Authority
DE
Germany
Prior art keywords
amylose
bread
bread flour
time
fermentation
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.)
Pending
Application number
DE19702005060
Other languages
German (de)
English (en)
Inventor
Mikihiko; Mitsuhashi Masitkazu; Hirao Mamoru; Okayama Yoshida (Japan)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nagase Viita Co Ltd
Original Assignee
Hayashibara Co Ltd
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 Hayashibara Co Ltd filed Critical Hayashibara Co Ltd
Publication of DE2005060A1 publication Critical patent/DE2005060A1/de
Pending legal-status Critical Current

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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/18—Carbohydrates

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE19702005060 1969-02-04 1970-02-04 Brotmehlzusat zmitte1 Pending DE2005060A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP855969 1969-02-04

Publications (1)

Publication Number Publication Date
DE2005060A1 true DE2005060A1 (de) 1970-08-13

Family

ID=11696439

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19702005060 Pending DE2005060A1 (de) 1969-02-04 1970-02-04 Brotmehlzusat zmitte1

Country Status (10)

Country Link
US (1) US3705811A (https=)
BE (1) BE745380A (https=)
CH (1) CH519855A (https=)
DE (1) DE2005060A1 (https=)
FR (1) FR2031264A5 (https=)
GB (1) GB1296085A (https=)
IT (1) IT944539B (https=)
NL (1) NL7001480A (https=)
NO (1) NO131375C (https=)
SE (1) SE368760B (https=)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5436019A (en) * 1990-02-20 1995-07-25 A. E. Staley Manufacturing Co. Method of preparing reduced fat foods
US5395640A (en) * 1990-02-20 1995-03-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5387426A (en) * 1990-02-20 1995-02-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5378491A (en) * 1990-02-20 1995-01-03 A. E. Staley Manufacturing Co. Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate
US5368878A (en) * 1990-02-20 1994-11-29 A. E. Staley Manufacturing Company Reduced fat meat products
US5409726A (en) * 1990-02-20 1995-04-25 A. E. Staley Manufacturing Co. Method of preparing reduced fat foods
US5374442A (en) * 1990-02-20 1994-12-20 A. E. Staley Manufacturing Company Method of preparing reduced fat foods
US5372835A (en) * 1990-02-20 1994-12-13 A. E. Staley Manufacturing Company Method of preparing reduced fat foods
WO1991012728A1 (en) * 1990-02-20 1991-09-05 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
US5376399A (en) * 1992-05-15 1994-12-27 A.E. Staley Manufacturing Co. Reduced fat cremes
USH1394H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Method of preparing reduced fat spreads
USH1395H (en) * 1992-05-22 1995-01-03 A. E. Staley Manufacturing Company Composition and method of preparing reduced fat spreads
GB9705746D0 (en) * 1997-03-20 1997-05-07 Spp Food rheology improvements

Also Published As

Publication number Publication date
GB1296085A (https=) 1972-11-15
NL7001480A (https=) 1970-08-06
NO131375B (https=) 1975-02-10
BE745380A (fr) 1970-08-03
IT944539B (it) 1973-04-20
US3705811A (en) 1972-12-12
SE368760B (https=) 1974-07-22
NO131375C (https=) 1975-05-21
FR2031264A5 (https=) 1970-11-13
CH519855A (fr) 1972-03-15

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Legal Events

Date Code Title Description
OHB Non-payment of the publication fee (examined application)