FR1154658A - Auxiliary bread-making agent to be included in particular in the composition of white bread and pastry - Google Patents
Auxiliary bread-making agent to be included in particular in the composition of white bread and pastryInfo
- Publication number
- FR1154658A FR1154658A FR1154658DA FR1154658A FR 1154658 A FR1154658 A FR 1154658A FR 1154658D A FR1154658D A FR 1154658DA FR 1154658 A FR1154658 A FR 1154658A
- Authority
- FR
- France
- Prior art keywords
- bread
- pastry
- composition
- auxiliary
- making agent
- 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.)
- Expired
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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1154658T | 1955-11-25 |
Publications (1)
Publication Number | Publication Date |
---|---|
FR1154658A true FR1154658A (en) | 1958-04-15 |
Family
ID=9649285
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR1154658D Expired FR1154658A (en) | 1955-11-25 | 1955-11-25 | Auxiliary bread-making agent to be included in particular in the composition of white bread and pastry |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR1154658A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0109244A1 (en) * | 1982-11-10 | 1984-05-23 | Kyowa Hakko Kogyo Co., Ltd. | A bread or other cereal-based food improver composition |
WO1995013706A1 (en) * | 1993-11-17 | 1995-05-26 | Quest International B.V. | Baking improver |
-
1955
- 1955-11-25 FR FR1154658D patent/FR1154658A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0109244A1 (en) * | 1982-11-10 | 1984-05-23 | Kyowa Hakko Kogyo Co., Ltd. | A bread or other cereal-based food improver composition |
WO1995013706A1 (en) * | 1993-11-17 | 1995-05-26 | Quest International B.V. | Baking improver |
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