FR1435366A - Améliorations aux compositions de farine - Google Patents

Améliorations aux compositions de farine

Info

Publication number
FR1435366A
FR1435366A FR16480A FR16480A FR1435366A FR 1435366 A FR1435366 A FR 1435366A FR 16480 A FR16480 A FR 16480A FR 16480 A FR16480 A FR 16480A FR 1435366 A FR1435366 A FR 1435366A
Authority
FR
France
Prior art keywords
flour compositions
flour
compositions
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
FR16480A
Other languages
English (en)
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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
Priority to BE663744D priority Critical patent/BE663744A/xx
Application filed by Unilever NV filed Critical Unilever NV
Priority to FR16480A priority patent/FR1435366A/fr
Application granted granted Critical
Publication of FR1435366A publication Critical patent/FR1435366A/fr
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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
FR16480A 1965-05-10 1965-05-10 Améliorations aux compositions de farine Expired FR1435366A (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BE663744D BE663744A (sv) 1965-05-10
FR16480A FR1435366A (fr) 1965-05-10 1965-05-10 Améliorations aux compositions de farine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR16480A FR1435366A (fr) 1965-05-10 1965-05-10 Améliorations aux compositions de farine

Publications (1)

Publication Number Publication Date
FR1435366A true FR1435366A (fr) 1966-04-15

Family

ID=8578394

Family Applications (1)

Application Number Title Priority Date Filing Date
FR16480A Expired FR1435366A (fr) 1965-05-10 1965-05-10 Améliorations aux compositions de farine

Country Status (2)

Country Link
BE (1) BE663744A (sv)
FR (1) FR1435366A (sv)

Also Published As

Publication number Publication date
BE663744A (sv)

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