FR2186817A5 - Dietetic bread compsn - having high assimilable magnesium content - Google Patents

Dietetic bread compsn - having high assimilable magnesium content

Info

Publication number
FR2186817A5
FR2186817A5 FR7130819A FR7130819A FR2186817A5 FR 2186817 A5 FR2186817 A5 FR 2186817A5 FR 7130819 A FR7130819 A FR 7130819A FR 7130819 A FR7130819 A FR 7130819A FR 2186817 A5 FR2186817 A5 FR 2186817A5
Authority
FR
France
Prior art keywords
compsn
magnesium content
bread
assimilable
dietetic
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
FR7130819A
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.)
VIARD ROBERT FR
Original Assignee
VIARD ROBERT FR
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 VIARD ROBERT FR filed Critical VIARD ROBERT FR
Priority to FR7130819A priority Critical patent/FR2186817A5/en
Application granted granted Critical
Publication of FR2186817A5 publication Critical patent/FR2186817A5/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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances

Landscapes

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

Abstract

Title bread contains 22-23% bread-forming wheat flour; 32-34% white wheat flour; 3-4% rye flour; 2-3.5% malted flour; 1-1.2% common salt; 1.5-1.9% Mgcl2; 2.5-3.5% vegetable fat 1-1.2% feast and 35-38% water.
FR7130819A 1971-08-25 1971-08-25 Dietetic bread compsn - having high assimilable magnesium content Expired FR2186817A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7130819A FR2186817A5 (en) 1971-08-25 1971-08-25 Dietetic bread compsn - having high assimilable magnesium content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7130819A FR2186817A5 (en) 1971-08-25 1971-08-25 Dietetic bread compsn - having high assimilable magnesium content

Publications (1)

Publication Number Publication Date
FR2186817A5 true FR2186817A5 (en) 1974-01-11

Family

ID=9082200

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7130819A Expired FR2186817A5 (en) 1971-08-25 1971-08-25 Dietetic bread compsn - having high assimilable magnesium content

Country Status (1)

Country Link
FR (1) FR2186817A5 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2825583A1 (en) * 2001-06-08 2002-12-13 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2825583A1 (en) * 2001-06-08 2002-12-13 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body

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Legal Events

Date Code Title Description
ST Notification of lapse