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Publication of FR2028386A1publicationCriticalpatent/FR2028386A1/en
A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
Abstract
Bakery products are kept fresh and sterilised by placing these in pressure-proof containers, introducing highly pressurised gases to re-orientate the molecules in the foods and then gradually relieving the gas pressure round the foods. In this way, expensive deep-freezing routines are avoided and the thawing stage is eliminated, as after the pressure is right down the bakery products, etc. are ready to immediate sale and consumption. High mol. wt. gases are preferred as these operate at lower pressures. The pressure used should depend on sp. gr of the gas, fresh storage time etc. of the product.
FR7001300A1969-01-151970-01-12Bakery products kept fresh by pressurised - gas
WithdrawnFR2028386A1
(en)
Studies on the effect of certain enzymic poisons on the metabolism of storage organs III. Uptake and utilization of sucrose by radish root slices in presence of iodoacetate