FR2330321A1 - Pain et procede de production de celui-ci - Google Patents

Pain et procede de production de celui-ci

Info

Publication number
FR2330321A1
FR2330321A1 FR7633159A FR7633159A FR2330321A1 FR 2330321 A1 FR2330321 A1 FR 2330321A1 FR 7633159 A FR7633159 A FR 7633159A FR 7633159 A FR7633159 A FR 7633159A FR 2330321 A1 FR2330321 A1 FR 2330321A1
Authority
FR
France
Prior art keywords
bread
same
production process
production
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
FR7633159A
Other languages
English (en)
French (fr)
Other versions
FR2330321B1 (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.)
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
Publication of FR2330321A1 publication Critical patent/FR2330321A1/fr
Application granted granted Critical
Publication of FR2330321B1 publication Critical patent/FR2330321B1/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
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
FR7633159A 1975-11-04 1976-11-03 Pain et procede de production de celui-ci Granted FR2330321A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13228475A JPS5257351A (en) 1975-11-04 1975-11-04 Bread production method by adding concentrated rice vinegar and rough rice vinegar

Publications (2)

Publication Number Publication Date
FR2330321A1 true FR2330321A1 (fr) 1977-06-03
FR2330321B1 FR2330321B1 (de) 1979-08-17

Family

ID=15077675

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7633159A Granted FR2330321A1 (fr) 1975-11-04 1976-11-03 Pain et procede de production de celui-ci

Country Status (12)

Country Link
JP (1) JPS5257351A (de)
AT (1) AT359943B (de)
AU (1) AU507477B2 (de)
BE (1) BE847985A (de)
CA (1) CA1091976A (de)
CH (1) CH626779A5 (de)
DE (1) DE2648747C3 (de)
FR (1) FR2330321A1 (de)
GB (1) GB1549252A (de)
IT (1) IT1123033B (de)
NL (1) NL7612159A (de)
SE (1) SE428994B (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520200A1 (fr) * 1982-01-25 1983-07-29 Armoricaine Boulangerie Pate pour feuilletage et procede de fabrication

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3315434C2 (de) * 1983-04-28 1985-08-22 Anton Dieter Dipl.-Chem. Dr. 3440 Eschwege Hammel Verfahren zum Herstellen von acetatangereichertem Sauerteig für die Weizenbrotherstellung
JPS60221030A (ja) * 1984-04-18 1985-11-05 新化食品株式会社 パン類の製造方法
FR2908602B1 (fr) * 2006-11-17 2009-07-17 Sante R Substitut du sel et composition par exemple alimentaire le comprenant
JP2019033689A (ja) * 2017-08-16 2019-03-07 国立大学法人帯広畜産大学 ルヴァン種の調製方法と本種を用いたパン類、ビスケット類
JP7165944B2 (ja) * 2018-10-26 2022-11-07 株式会社日清製粉グループ本社 小麦アレルギー用ホットケーキ類及びその製造方法、小麦アレルギー用パン類の製造方法、小麦アレルギー用減感作剤、小麦アレルゲン消化性の向上方法並びに小麦アレルギー誘発性の低下方法
WO2022201108A1 (de) 2021-03-26 2022-09-29 Reinhold Berghof Vorrichtung, behälter und verfahren zur konservierung von lebensmitteln
DE202021102489U1 (de) 2021-03-26 2021-07-06 Reinhold Berghof Vorrichtung und Behälter zur Konservierung von Backwaren

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2333142C2 (de) * 1973-06-29 1975-08-21 Hoechst Ag, 6000 Frankfurt Verfahren zum Konservieren von mit Hefe oder Sauerteig getriebenem Brot und Backwaren mit Sorbinsäure

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
A.R.DANIEL "THE BAKERS' DICTIONARY" 2E EDITION 1971, ELSEVIER, LONDRES AND AMSTERDAM) *
CHEMICAL ABSTRACTS, VOL. 27, 1933 , 3257 5 CITE H.H.BUNZELL, ARKADY REV. JUILLET ET SEPTEMBRE 1932 *
THE BAKERS DIGEST, VOL. 47, DECEMBRE 1973, E.J.PYLER: DR.. MORTON S. COLE : "AN OVERVIEW OF MODERN DOUGH CONDITIONERS", PAGES 21-23, PAGE 64 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2520200A1 (fr) * 1982-01-25 1983-07-29 Armoricaine Boulangerie Pate pour feuilletage et procede de fabrication

Also Published As

Publication number Publication date
DE2648747A1 (de) 1977-05-12
CH626779A5 (de) 1981-12-15
DE2648747B2 (de) 1978-07-13
SE428994B (sv) 1983-08-08
AU507477B2 (en) 1980-02-14
SE7612227L (sv) 1977-05-05
AT359943B (de) 1980-12-10
DE2648747C3 (de) 1979-06-13
IT1123033B (it) 1986-04-30
BE847985A (fr) 1977-03-01
JPS5257351A (en) 1977-05-11
NL7612159A (nl) 1977-05-06
CA1091976A (en) 1980-12-23
ATA820876A (de) 1980-05-15
AU1901976A (en) 1978-05-04
JPS5534653B2 (de) 1980-09-08
GB1549252A (en) 1979-07-25
FR2330321B1 (de) 1979-08-17

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Legal Events

Date Code Title Description
ST Notification of lapse