FR1405906A - Process for improving the baking ability of wheat fairin - Google Patents

Process for improving the baking ability of wheat fairin

Info

Publication number
FR1405906A
FR1405906A FR975493A FR975493A FR1405906A FR 1405906 A FR1405906 A FR 1405906A FR 975493 A FR975493 A FR 975493A FR 975493 A FR975493 A FR 975493A FR 1405906 A FR1405906 A FR 1405906A
Authority
FR
France
Prior art keywords
fairin
wheat
improving
baking ability
baking
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
FR975493A
Other languages
French (fr)
Inventor
Walter Hassel
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
Priority to FR975493A priority Critical patent/FR1405906A/en
Application granted granted Critical
Publication of FR1405906A publication Critical patent/FR1405906A/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
    • A21D2/08—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
    • 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
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR975493A 1964-05-22 1964-05-22 Process for improving the baking ability of wheat fairin Expired FR1405906A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR975493A FR1405906A (en) 1964-05-22 1964-05-22 Process for improving the baking ability of wheat fairin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR975493A FR1405906A (en) 1964-05-22 1964-05-22 Process for improving the baking ability of wheat fairin

Publications (1)

Publication Number Publication Date
FR1405906A true FR1405906A (en) 1965-07-16

Family

ID=8830647

Family Applications (1)

Application Number Title Priority Date Filing Date
FR975493A Expired FR1405906A (en) 1964-05-22 1964-05-22 Process for improving the baking ability of wheat fairin

Country Status (1)

Country Link
FR (1) FR1405906A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0156573A2 (en) * 1984-03-14 1985-10-02 NABISCO BRANDS, Inc. Leavener-containing dough compositions

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0156573A2 (en) * 1984-03-14 1985-10-02 NABISCO BRANDS, Inc. Leavener-containing dough compositions
EP0156573A3 (en) * 1984-03-14 1989-03-01 NABISCO BRANDS, Inc. Leavener-containing dough compositions

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