FR2277623A1 - Grain treated with water and yeast - to speed bread formation and give better unleavened products - Google Patents

Grain treated with water and yeast - to speed bread formation and give better unleavened products

Info

Publication number
FR2277623A1
FR2277623A1 FR7424439A FR7424439A FR2277623A1 FR 2277623 A1 FR2277623 A1 FR 2277623A1 FR 7424439 A FR7424439 A FR 7424439A FR 7424439 A FR7424439 A FR 7424439A FR 2277623 A1 FR2277623 A1 FR 2277623A1
Authority
FR
France
Prior art keywords
yeast
formation
water
grain
give better
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.)
Granted
Application number
FR7424439A
Other languages
French (fr)
Other versions
FR2277623B1 (en
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 FR7424439A priority Critical patent/FR2277623A1/en
Publication of FR2277623A1 publication Critical patent/FR2277623A1/en
Application granted granted Critical
Publication of FR2277623B1 publication Critical patent/FR2277623B1/fr
Granted 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/08—Conditioning grain with respect to temperature or water content

Landscapes

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

Abstract

Rye, millet, barley, rice, maize and partic. wheat are swelled by placing 100 lbs. grain in 10-100 lbs. H2O contg. 103.-1 lb. yeast at 60-140 degrees F for 3 days-3 hrs. When 20-80 wt.% H2O is absorbed, the grain is opt. washed and/or preliminary dried before grinding into flour, for forming bread more quickly than by conventional processes or for giving better tasting cakes, cookies or crackers by unleavened processes.
FR7424439A 1974-07-12 1974-07-12 Grain treated with water and yeast - to speed bread formation and give better unleavened products Granted FR2277623A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7424439A FR2277623A1 (en) 1974-07-12 1974-07-12 Grain treated with water and yeast - to speed bread formation and give better unleavened products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7424439A FR2277623A1 (en) 1974-07-12 1974-07-12 Grain treated with water and yeast - to speed bread formation and give better unleavened products

Publications (2)

Publication Number Publication Date
FR2277623A1 true FR2277623A1 (en) 1976-02-06
FR2277623B1 FR2277623B1 (en) 1978-03-24

Family

ID=9141245

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7424439A Granted FR2277623A1 (en) 1974-07-12 1974-07-12 Grain treated with water and yeast - to speed bread formation and give better unleavened products

Country Status (1)

Country Link
FR (1) FR2277623A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2621223A1 (en) * 1987-10-02 1989-04-07 Linea Natura Srl FROZEN LIFTED PASTE CAKE OF THE BEIGNET OR SIMILAR TYPE AND PROCESS FOR PREPARING THE SAME

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2621223A1 (en) * 1987-10-02 1989-04-07 Linea Natura Srl FROZEN LIFTED PASTE CAKE OF THE BEIGNET OR SIMILAR TYPE AND PROCESS FOR PREPARING THE SAME

Also Published As

Publication number Publication date
FR2277623B1 (en) 1978-03-24

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Legal Events

Date Code Title Description
ST Notification of lapse