DE2306117C3 - - Google Patents

Info

Publication number
DE2306117C3
DE2306117C3 DE19732306117 DE2306117A DE2306117C3 DE 2306117 C3 DE2306117 C3 DE 2306117C3 DE 19732306117 DE19732306117 DE 19732306117 DE 2306117 A DE2306117 A DE 2306117A DE 2306117 C3 DE2306117 C3 DE 2306117C3
Authority
DE
Germany
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.)
Expired
Application number
DE19732306117
Other languages
German (de)
Other versions
DE2306117B2 (de
DE2306117A1 (de
Inventor
Alois Prof.Dr. Wien Weith
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.)
STADLAUER MALZFABRIK AG WIEN
Original Assignee
STADLAUER MALZFABRIK AG WIEN
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 STADLAUER MALZFABRIK AG WIEN filed Critical STADLAUER MALZFABRIK AG WIEN
Publication of DE2306117A1 publication Critical patent/DE2306117A1/de
Publication of DE2306117B2 publication Critical patent/DE2306117B2/de
Application granted granted Critical
Publication of DE2306117C3 publication Critical patent/DE2306117C3/de
Granted legal-status Critical Current

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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE19732306117 1972-06-07 1973-02-08 Verfahren zur Bereitung von Brot aus Roggenmehl oder einem Gemisch von Roggenmehl und Weizenmehl Granted DE2306117B2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT489272A AT318516B (de) 1972-06-07 1972-06-07 Verfahren zur Bereitung von Brot aus Roggenmehl oder einem Gemisch von Roggenmehl und Weizenmehl

Publications (3)

Publication Number Publication Date
DE2306117A1 DE2306117A1 (de) 1974-01-03
DE2306117B2 DE2306117B2 (de) 1974-06-12
DE2306117C3 true DE2306117C3 (fr) 1975-03-20

Family

ID=3569563

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19732306117 Granted DE2306117B2 (de) 1972-06-07 1973-02-08 Verfahren zur Bereitung von Brot aus Roggenmehl oder einem Gemisch von Roggenmehl und Weizenmehl

Country Status (2)

Country Link
AT (1) AT318516B (fr)
DE (1) DE2306117B2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4560573A (en) * 1983-05-09 1985-12-24 Nabisco Brands, Inc. Rye flavoring

Also Published As

Publication number Publication date
AT318516B (de) 1974-10-25
DE2306117B2 (de) 1974-06-12
DE2306117A1 (de) 1974-01-03

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Legal Events

Date Code Title Description
C3 Grant after two publication steps (3rd publication)
E77 Valid patent as to the heymanns-index 1977
EHJ Ceased/non-payment of the annual fee