DE276886C - - Google Patents
Info
- Publication number
- DE276886C DE276886C DENDAT276886D DE276886DA DE276886C DE 276886 C DE276886 C DE 276886C DE NDAT276886 D DENDAT276886 D DE NDAT276886D DE 276886D A DE276886D A DE 276886DA DE 276886 C DE276886 C DE 276886C
- Authority
- DE
- Germany
- Prior art keywords
- corn
- flour
- substances
- exposed
- slime
- 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
- 240000008042 Zea mays Species 0.000 claims description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 12
- 235000005822 corn Nutrition 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 6
- 239000006260 foam Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229940111205 diastase Drugs 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 3
- 235000009973 maize Nutrition 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 244000052769 pathogen Species 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D2/36—Vegetable material
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 |
|---|---|
| DE276886C true DE276886C (enrdf_load_stackoverflow) |
Family
ID=533040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT276886D Active DE276886C (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE276886C (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2474280A1 (fr) * | 1980-01-28 | 1981-07-31 | Kalocsai Sueto Edesipari | Procede de preparation de pain de froment de haute qualite et aisement conservable |
| FR2493677A1 (fr) * | 1980-11-10 | 1982-05-14 | Dechenon Minoterie Biscotterie | Procede de fabrication d'un produit alimentaire et produit alimentaire obtenu |
-
0
- DE DENDAT276886D patent/DE276886C/de active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2474280A1 (fr) * | 1980-01-28 | 1981-07-31 | Kalocsai Sueto Edesipari | Procede de preparation de pain de froment de haute qualite et aisement conservable |
| FR2493677A1 (fr) * | 1980-11-10 | 1982-05-14 | Dechenon Minoterie Biscotterie | Procede de fabrication d'un produit alimentaire et produit alimentaire obtenu |
| EP0052046A1 (fr) * | 1980-11-10 | 1982-05-19 | M.B.E. Minoterie Biscotterie D'echenon | Procédé de fabrication d'un produit alimentaire et produit alimentaire obtenu |
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