FI20060916L - Menetelmä kauraa sisältävän taikinan valmistamiseksi - Google Patents
Menetelmä kauraa sisältävän taikinan valmistamiseksi Download PDFInfo
- Publication number
- FI20060916L FI20060916L FI20060916A FI20060916A FI20060916L FI 20060916 L FI20060916 L FI 20060916L FI 20060916 A FI20060916 A FI 20060916A FI 20060916 A FI20060916 A FI 20060916A FI 20060916 L FI20060916 L FI 20060916L
- Authority
- FI
- Finland
- Prior art keywords
- dough containing
- making dough
- containing oats
- oats
- making
- Prior art date
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- 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
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- 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
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- 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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20060916A FI20060916L (fi) | 2006-10-17 | 2006-10-17 | Menetelmä kauraa sisältävän taikinan valmistamiseksi |
EP07118536A EP1913818A1 (en) | 2006-10-17 | 2007-10-16 | Method of preparing dough containing oat partially in the form of oat flour and partially in the form of oat kernels |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20060916A FI20060916L (fi) | 2006-10-17 | 2006-10-17 | Menetelmä kauraa sisältävän taikinan valmistamiseksi |
Publications (2)
Publication Number | Publication Date |
---|---|
FI20060916A0 FI20060916A0 (fi) | 2006-10-17 |
FI20060916L true FI20060916L (fi) | 2008-04-18 |
Family
ID=37232182
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FI20060916A FI20060916L (fi) | 2006-10-17 | 2006-10-17 | Menetelmä kauraa sisältävän taikinan valmistamiseksi |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP1913818A1 (fi) |
FI (1) | FI20060916L (fi) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE202009013228U1 (de) * | 2009-09-30 | 2011-02-10 | Tavarlin Ag | Glutenfreie Nahrungsmittel |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1642570C3 (de) * | 1966-08-24 | 1975-07-24 | Wilhelm 6719 Biedesheim Stoessel | Verfahren zur Herstellung von Haferbrot |
DE3504596C2 (de) * | 1985-02-11 | 1994-02-03 | Duelsen Hans Juergen | Verfahren zur Herstellung von Brot |
US6706305B2 (en) * | 2001-10-31 | 2004-03-16 | Conagra Foods Inc. | Low glycemic index bread |
SE525048C2 (sv) * | 2002-03-25 | 2004-11-16 | Laila Knudsen | Glutenfri mjölkomposition, metod för dess framställning, bakprodukt framställd genom mjölkompositionen och metod för framställning av bakprodukten |
US20060008564A1 (en) * | 2004-07-08 | 2006-01-12 | Pzena Wendy M | Cholesterol-lowering batter-based food composition and method for making same |
-
2006
- 2006-10-17 FI FI20060916A patent/FI20060916L/fi not_active Application Discontinuation
-
2007
- 2007-10-16 EP EP07118536A patent/EP1913818A1/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
FI20060916A0 (fi) | 2006-10-17 |
EP1913818A1 (en) | 2008-04-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DK2047098T3 (da) | Kalibreringsfremgangsmåde | |
IL198054A0 (en) | Web-based collocation error proofing | |
PL2029967T3 (pl) | Sposób pomiaru przedmiotu | |
DE602007009840D1 (de) | Kalibrierverfahren für einen turbolader | |
EP2031979A4 (en) | PRODUCTION METHOD FOR REVICE | |
PT2007207E (pt) | Método para fritura final de donuts | |
ITVR20060171A1 (it) | Scatola per pizza | |
TWI319440B (en) | Method of forming a indicator | |
FI20065434A0 (fi) | Menetelmä kampiakselin käsittelemiseksi | |
FI20065363A0 (fi) | Erotusmenetelmä | |
NO20084714L (no) | Fremgangsmåte for fremstilling av en biosensor | |
TWI340291B (en) | Method for fabricating a photomask | |
GB2441349B (en) | Method for sculpting | |
GB0603698D0 (en) | A framework | |
FI20060916L (fi) | Menetelmä kauraa sisältävän taikinan valmistamiseksi | |
DE502006007848D1 (de) | Verladevorrichtung | |
GB0603069D0 (en) | A brcklaying aid | |
FI20060949A0 (fi) | Menetelmä puumateriaalin parantamiseksi | |
FI20050909A0 (fi) | Menetelmä levyn valmistamiseksi | |
FI20050698A0 (fi) | Menetelmä ohutkalvon valmistamiseksi | |
EE00609U1 (et) | Meetod saunalava valmistamiseks | |
GB0611671D0 (en) | Method for measuring innovation | |
FI20065226A0 (fi) | Menetelmä transformanttien valitsemiseksi | |
UA13138S (uk) | Хлібниця | |
GB0515150D0 (en) | A method of sensing |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD | Application lapsed |