FR1231352A - Improvements in the production of an unfermented leavened dough from floury products - Google Patents

Improvements in the production of an unfermented leavened dough from floury products

Info

Publication number
FR1231352A
FR1231352A FR800902A FR800902A FR1231352A FR 1231352 A FR1231352 A FR 1231352A FR 800902 A FR800902 A FR 800902A FR 800902 A FR800902 A FR 800902A FR 1231352 A FR1231352 A FR 1231352A
Authority
FR
France
Prior art keywords
unfermented
production
leavened dough
floury
products
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
Application number
FR800902A
Other languages
French (fr)
Inventor
Donald Ernest Baker
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 filed Critical
Application granted granted Critical
Publication of FR1231352A publication Critical patent/FR1231352A/en
Expired 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/006—Methods
    • 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
    • A21D8/025—Treating dough with gases
FR800902A 1958-07-24 1959-07-23 Improvements in the production of an unfermented leavened dough from floury products Expired FR1231352A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1231352X 1958-07-24

Publications (1)

Publication Number Publication Date
FR1231352A true FR1231352A (en) 1960-09-28

Family

ID=10884478

Family Applications (1)

Application Number Title Priority Date Filing Date
FR800902A Expired FR1231352A (en) 1958-07-24 1959-07-23 Improvements in the production of an unfermented leavened dough from floury products

Country Status (1)

Country Link
FR (1) FR1231352A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2444408A1 (en) * 1978-12-22 1980-07-18 Griffith Laboratories PROCESS FOR PREPARING BREADED PARTICLE BREAD
FR2802774A1 (en) * 1999-12-28 2001-06-29 Eurogerm Sa Making gluten free bread, pizza, etc. includes preparing viscous dough paste without kneading, pressurizing and suddenly de=pressurizing paste to make foam to be baked in oven

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2444408A1 (en) * 1978-12-22 1980-07-18 Griffith Laboratories PROCESS FOR PREPARING BREADED PARTICLE BREAD
FR2802774A1 (en) * 1999-12-28 2001-06-29 Eurogerm Sa Making gluten free bread, pizza, etc. includes preparing viscous dough paste without kneading, pressurizing and suddenly de=pressurizing paste to make foam to be baked in oven
WO2001047379A1 (en) * 1999-12-28 2001-07-05 Eurogerm Method and device for making a food product with open-cell internal texture, use for making gluten-free bread

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