FR2054712A5 - Fermentation accelerator esp for bread - Google Patents

Fermentation accelerator esp for bread

Info

Publication number
FR2054712A5
FR2054712A5 FR6925195A FR6925195A FR2054712A5 FR 2054712 A5 FR2054712 A5 FR 2054712A5 FR 6925195 A FR6925195 A FR 6925195A FR 6925195 A FR6925195 A FR 6925195A FR 2054712 A5 FR2054712 A5 FR 2054712A5
Authority
FR
France
Prior art keywords
bread
esp
fermentation accelerator
fermentation
compsn
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
FR6925195A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR6925195A priority Critical patent/FR2054712A5/en
Application granted granted Critical
Publication of FR2054712A5 publication Critical patent/FR2054712A5/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
    • A21D2/22—Ascorbic acid

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A compsn. for acceleration of fermentation in the making of bread, comprises ascorbic acid (20 - 35%) and amylase of fungal origin (65 - 80%). Compsn. gives improved bread structure, and better conservation properties.
FR6925195A 1969-07-24 1969-07-24 Fermentation accelerator esp for bread Expired FR2054712A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR6925195A FR2054712A5 (en) 1969-07-24 1969-07-24 Fermentation accelerator esp for bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR6925195A FR2054712A5 (en) 1969-07-24 1969-07-24 Fermentation accelerator esp for bread

Publications (1)

Publication Number Publication Date
FR2054712A5 true FR2054712A5 (en) 1971-05-07

Family

ID=9037935

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6925195A Expired FR2054712A5 (en) 1969-07-24 1969-07-24 Fermentation accelerator esp for bread

Country Status (1)

Country Link
FR (1) FR2054712A5 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2617459A1 (en) * 1987-06-30 1989-01-06 Pelletier Rene PROCESS FOR PACKAGING ADDITIVES AND BREAKING YEAST
FR2629306A1 (en) * 1988-03-31 1989-10-06 Uvigal Spa PROCESS INCLUDING THE ADDITION OF SOYBEAN LECITHIN TO FLOUR SUBSTANCES DURING THE PREPARATION OF SEMI-FINISHED POWDER PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND THE SEMI-FINISHED PRODUCTS SO OBTAINED
FR2636504A1 (en) * 1988-09-19 1990-03-23 Coutelet Minoterie Flour for the manufacture of a bread of the baguette type, process for the manufacture of such a baguette and baguette obtained
EP0375558A1 (en) * 1988-12-23 1990-06-27 Sa3P Process for the preparation of a ready for use flour and ready for dough flour obtained by this process
EP0945068A1 (en) * 1998-03-24 1999-09-29 Unilever N.V. Fermentation tolerant predough

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2617459A1 (en) * 1987-06-30 1989-01-06 Pelletier Rene PROCESS FOR PACKAGING ADDITIVES AND BREAKING YEAST
WO1989000009A1 (en) * 1987-06-30 1989-01-12 Pelletier Rene Francois Roger Process for using bakery additives and baker's yeast
EP0310460A1 (en) * 1987-06-30 1989-04-05 René François Roger Pelletier Process for the preparation of additives and of baker's yeast
FR2629306A1 (en) * 1988-03-31 1989-10-06 Uvigal Spa PROCESS INCLUDING THE ADDITION OF SOYBEAN LECITHIN TO FLOUR SUBSTANCES DURING THE PREPARATION OF SEMI-FINISHED POWDER PRODUCTS FOR THE PRODUCTION OF FOOD IN GENERAL AND THE SEMI-FINISHED PRODUCTS SO OBTAINED
FR2636504A1 (en) * 1988-09-19 1990-03-23 Coutelet Minoterie Flour for the manufacture of a bread of the baguette type, process for the manufacture of such a baguette and baguette obtained
EP0375558A1 (en) * 1988-12-23 1990-06-27 Sa3P Process for the preparation of a ready for use flour and ready for dough flour obtained by this process
FR2640851A1 (en) * 1988-12-23 1990-06-29 3P Sa
EP0945068A1 (en) * 1998-03-24 1999-09-29 Unilever N.V. Fermentation tolerant predough

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Legal Events

Date Code Title Description
TP Transmission of property
EM Correction of a material error concerning inscription in the national patent register
TP Transmission of property
ST Notification of lapse