FR2225101A1 - - Google Patents

Info

Publication number
FR2225101A1
FR2225101A1 FR7413081A FR7413081A FR2225101A1 FR 2225101 A1 FR2225101 A1 FR 2225101A1 FR 7413081 A FR7413081 A FR 7413081A FR 7413081 A FR7413081 A FR 7413081A FR 2225101 A1 FR2225101 A1 FR 2225101A1
Authority
FR
France
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.)
Granted
Application number
FR7413081A
Other languages
French (fr)
Other versions
FR2225101B1 (de
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.)
Wander AG
Original Assignee
Wander AG
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 Wander AG filed Critical Wander AG
Publication of FR2225101A1 publication Critical patent/FR2225101A1/fr
Application granted granted Critical
Publication of FR2225101B1 publication Critical patent/FR2225101B1/fr
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/16Fatty acid esters
    • A21D2/165Triglycerides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/181Sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/261Animal proteins
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24Organic nitrogen compounds
    • A21D2/26Proteins
    • A21D2/261Animal proteins
    • A21D2/263Animal proteins from dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR7413081A 1973-04-16 1974-04-12 Expired FR2225101B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH540973A CH567376A5 (de) 1973-04-16 1973-04-16

Publications (2)

Publication Number Publication Date
FR2225101A1 true FR2225101A1 (de) 1974-11-08
FR2225101B1 FR2225101B1 (de) 1977-11-04

Family

ID=4293093

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7413081A Expired FR2225101B1 (de) 1973-04-16 1974-04-12

Country Status (5)

Country Link
JP (1) JPS5012249A (de)
CH (1) CH567376A5 (de)
DE (1) DE2417530A1 (de)
FR (1) FR2225101B1 (de)
GB (1) GB1462502A (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0218277A2 (de) * 1985-09-12 1987-04-15 Unilever N.V. Essbare Wasser-in-Öl-Emulsionen mit einem reduzierten Fettgehalt und Verwendung dieser Emulsionen zur Herstellung von Bäckereiprodukten
FR2589680A1 (fr) * 1985-11-12 1987-05-15 Technirec Procede de fabrication de biscuits dietetiques et biscuits ainsi obtenus

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2781570B2 (ja) * 1988-11-14 1998-07-30 ハー・マジェスティ・ザ・クイーン・イン・ライト・オブ・ニュー・ジーランド 連続的生パン膨張方法及び装置
WO2008062808A2 (en) * 2006-11-20 2008-05-29 Francois Co., Ltd. Method for manufacturing bread, oil-and-fat for kneading, bread, and apparatus for manufacturing bread

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0218277A2 (de) * 1985-09-12 1987-04-15 Unilever N.V. Essbare Wasser-in-Öl-Emulsionen mit einem reduzierten Fettgehalt und Verwendung dieser Emulsionen zur Herstellung von Bäckereiprodukten
EP0218277A3 (en) * 1985-09-12 1988-07-20 Unilever Nv Edible water-in-oil emulsions with a reduced fat content and use of said emulsions for producing bakery products
FR2589680A1 (fr) * 1985-11-12 1987-05-15 Technirec Procede de fabrication de biscuits dietetiques et biscuits ainsi obtenus

Also Published As

Publication number Publication date
DE2417530A1 (de) 1974-10-31
FR2225101B1 (de) 1977-11-04
GB1462502A (en) 1977-01-26
CH567376A5 (de) 1975-10-15
JPS5012249A (de) 1975-02-07

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Legal Events

Date Code Title Description
ST Notification of lapse