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
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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
-
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal 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)
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)
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)
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 |
-
1973
- 1973-04-16 CH CH540973A patent/CH567376A5/xx not_active IP Right Cessation
-
1974
- 1974-04-10 DE DE19742417530 patent/DE2417530A1/de not_active Withdrawn
- 1974-04-11 GB GB1640874A patent/GB1462502A/en not_active Expired
- 1974-04-12 FR FR7413081A patent/FR2225101B1/fr not_active Expired
- 1974-04-15 JP JP49041111A patent/JPS5012249A/ja active Pending
Cited By (3)
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 |
Similar Documents
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |