FR1468744A - Method for improving the baking power of pastry and fine biscuit articles - Google Patents

Method for improving the baking power of pastry and fine biscuit articles

Info

Publication number
FR1468744A
FR1468744A FR24985A FR24985A FR1468744A FR 1468744 A FR1468744 A FR 1468744A FR 24985 A FR24985 A FR 24985A FR 24985 A FR24985 A FR 24985A FR 1468744 A FR1468744 A FR 1468744A
Authority
FR
France
Prior art keywords
pastry
articles
improving
baking power
biscuit
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
FR24985A
Other languages
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.)
CH Boehringer Sohn AG and Co KG
Original Assignee
CH Boehringer Sohn AG and Co KG
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 by CH Boehringer Sohn AG and Co KG filed Critical CH Boehringer Sohn AG and Co KG
Priority to FR24985A priority Critical patent/FR1468744A/en
Application granted granted Critical
Publication of FR1468744A publication Critical patent/FR1468744A/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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR24985A 1964-07-17 1965-07-16 Method for improving the baking power of pastry and fine biscuit articles Expired FR1468744A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR24985A FR1468744A (en) 1964-07-17 1965-07-16 Method for improving the baking power of pastry and fine biscuit articles

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEB0077725 1964-07-17
FR24985A FR1468744A (en) 1964-07-17 1965-07-16 Method for improving the baking power of pastry and fine biscuit articles

Publications (1)

Publication Number Publication Date
FR1468744A true FR1468744A (en) 1967-02-10

Family

ID=25967143

Family Applications (1)

Application Number Title Priority Date Filing Date
FR24985A Expired FR1468744A (en) 1964-07-17 1965-07-16 Method for improving the baking power of pastry and fine biscuit articles

Country Status (1)

Country Link
FR (1) FR1468744A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2698762A1 (en) * 1992-12-07 1994-06-10 Armoricaine Patisserie Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping
FR2828993A1 (en) * 2001-09-06 2003-03-07 Dsm Nv Production of ready-to-bake pastry by kneading a mixture of wheat flour, water and salt comprises adding locust bean flour as a water retention aid

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2698762A1 (en) * 1992-12-07 1994-06-10 Armoricaine Patisserie Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping
FR2828993A1 (en) * 2001-09-06 2003-03-07 Dsm Nv Production of ready-to-bake pastry by kneading a mixture of wheat flour, water and salt comprises adding locust bean flour as a water retention aid
WO2003022061A2 (en) * 2001-09-06 2003-03-20 Dsm Ip Assets B.V. Method for making a ready-to-cook pastry for bakery products
WO2003022061A3 (en) * 2001-09-06 2003-07-31 Dsm Ip Assets Bv Method for making a ready-to-cook pastry for bakery products

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