FR2239204A1 - - Google Patents

Info

Publication number
FR2239204A1
FR2239204A1 FR7420987A FR7420987A FR2239204A1 FR 2239204 A1 FR2239204 A1 FR 2239204A1 FR 7420987 A FR7420987 A FR 7420987A FR 7420987 A FR7420987 A FR 7420987A FR 2239204 A1 FR2239204 A1 FR 2239204A1
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.)
Withdrawn
Application number
FR7420987A
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.)
Kansas State University
Original Assignee
Kansas State University
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 Kansas State University filed Critical Kansas State University
Publication of FR2239204A1 publication Critical patent/FR2239204A1/fr
Withdrawn legal-status Critical Current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
    • 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
    • A21D2/268—Hydrolysates from proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR7420987A 1973-08-02 1974-06-17 Withdrawn FR2239204A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US385167A US3897568A (en) 1973-08-02 1973-08-02 Process and compositions for manufacture of yeast-raised products without fermentation

Publications (1)

Publication Number Publication Date
FR2239204A1 true FR2239204A1 (fr) 1975-02-28

Family

ID=23520297

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7420987A Withdrawn FR2239204A1 (fr) 1973-08-02 1974-06-17

Country Status (9)

Country Link
US (1) US3897568A (fr)
JP (1) JPS5036659A (fr)
BE (1) BE816048A (fr)
CA (1) CA1021192A (fr)
DE (1) DE2427619A1 (fr)
FR (1) FR2239204A1 (fr)
GB (1) GB1468925A (fr)
IT (1) IT1012983B (fr)
ZA (1) ZA742162B (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4034125A (en) * 1975-12-31 1977-07-05 Food Technology Products Sourdough compositions
JPS5584628A (en) * 1978-12-22 1980-06-26 Shoichi Teraoka Method and apparatus for molding novel design article made mainly of waste plastic material
US4393084A (en) * 1981-06-01 1983-07-12 Nabisco Brands, Inc. Bread mix and process
US6365210B1 (en) 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
JP4171521B2 (ja) * 1998-10-06 2008-10-22 アサマ化成株式会社 パンの製造方法
WO2003049545A1 (fr) * 2001-12-13 2003-06-19 Techcom International Inc. Pate et pain a teneur elevee en proteines et a faible teneur en glucides, et leur procede de production
WO2004043153A1 (fr) * 2002-11-14 2004-05-27 Puratos Naamloze Vennootschap Formulation destinee a ameliorer le metabolisme des saveurs de la levure et des bacteries dans les systemes de fermentation a levain-levure, a brassin et a levain
CN114098042A (zh) * 2021-11-25 2022-03-01 山东椒肽生物科技有限公司 一种花椒籽美拉德风味肽及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2434087A (en) * 1945-01-23 1948-01-06 Frederick C Weber Bread making method and ingredients
US2564763A (en) * 1946-04-27 1951-08-21 Interchem Corp Baked goods with cheese flavor
US3053666A (en) * 1962-01-19 1962-09-11 Richard G Henika Process for making yeast leavened bakery products and composition therefor
US3309203A (en) * 1963-08-08 1967-03-14 Shield Lab Inc Method for reducing fermentation time of bread dough
US3655403A (en) * 1969-06-27 1972-04-11 Pennwalt Corp Treatment of flour and dough

Also Published As

Publication number Publication date
CA1021192A (fr) 1977-11-22
ZA742162B (en) 1975-04-30
GB1468925A (en) 1977-03-30
US3897568A (en) 1975-07-29
JPS5036659A (fr) 1975-04-05
AU6813174A (en) 1975-10-23
BE816048A (fr) 1974-09-30
IT1012983B (it) 1977-03-10
DE2427619A1 (de) 1975-02-13

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Legal Events

Date Code Title Description
ST Notification of lapse