FR2519234A4 - Farine panifiable - Google Patents

Farine panifiable Download PDF

Info

Publication number
FR2519234A4
FR2519234A4 FR8200106A FR8200106A FR2519234A4 FR 2519234 A4 FR2519234 A4 FR 2519234A4 FR 8200106 A FR8200106 A FR 8200106A FR 8200106 A FR8200106 A FR 8200106A FR 2519234 A4 FR2519234 A4 FR 2519234A4
Authority
FR
France
Prior art keywords
flour
complementary
obtd
wheat
bread
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
FR8200106A
Other languages
English (en)
French (fr)
Other versions
FR2519234B4 (OSRAM
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
Priority claimed from FR8027713A external-priority patent/FR2497066A3/fr
Application filed by Individual filed Critical Individual
Priority to FR8200106A priority Critical patent/FR2519234A4/fr
Publication of FR2519234A4 publication Critical patent/FR2519234A4/fr
Application granted granted Critical
Publication of FR2519234B4 publication Critical patent/FR2519234B4/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8200106A 1980-12-29 1982-01-06 Farine panifiable Granted FR2519234A4 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8200106A FR2519234A4 (fr) 1980-12-29 1982-01-06 Farine panifiable

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8027713A FR2497066A3 (fr) 1980-12-29 1980-12-29 Farine panifiable
FR8200106A FR2519234A4 (fr) 1980-12-29 1982-01-06 Farine panifiable

Publications (2)

Publication Number Publication Date
FR2519234A4 true FR2519234A4 (fr) 1983-07-08
FR2519234B4 FR2519234B4 (OSRAM) 1983-12-02

Family

ID=26222150

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8200106A Granted FR2519234A4 (fr) 1980-12-29 1982-01-06 Farine panifiable

Country Status (1)

Country Link
FR (1) FR2519234A4 (OSRAM)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696714A (zh) * 2012-05-08 2012-10-03 王桂琴 一种营养面粉及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696714A (zh) * 2012-05-08 2012-10-03 王桂琴 一种营养面粉及其制备方法

Also Published As

Publication number Publication date
FR2519234B4 (OSRAM) 1983-12-02

Similar Documents

Publication Publication Date Title
FR2394087A1 (fr) Composition a base de serum ou derivee de serum, utilisable comme etalon d'analyse
DE50307975D1 (de) Feste pigmentzubereitungen, enthaltend wasserlösliche anionische carboxylatgruppenhaltige oberflächenaktive additive
EP0297597B1 (de) Verfahren zur Bestimmung der Aktivität von Serinproteasen oder Serinproteaseninhibitoren
FR2519234A4 (fr) Farine panifiable
US4049866A (en) By-product gypsum fillers for mica-free joint compounds
Choi et al. Nontraditional risk factors for progression through chronic kidney disease risk categories: the Coronary Artery Risk Development in Young Adults study
US2206619A (en) Wheat crisp
WO2021212048A8 (en) Bitter blockers and related methods of use
US1173932A (en) Breakfast food.
US2817590A (en) Cheese product
EP0918993A4 (en) DETECTION BY IN VITRO SPECTROSCOPY BY PROTON MAGNETIC RESONANCE OF THE FREQUENCY AND THE QUANTITY OF ALCOHOL ABSORPTION
JP6001119B2 (ja) 食品成分抽出方法
Loeliger et al. Results of Calibration by the Dutch National Reference Laboratory of the Thromboplastins included in the ICTH/ICSH collaborative study of prothrombin time standardization
MECHAM et al. MODIFICATION OF FLOUR PROTEINS BY DOUGH MIXING.
FR2497066A3 (fr) Farine panifiable
US1300604A (en) Treating flour.
AR033088A1 (es) Granulo con menor potencial de generacion de polvo
Mukai et al. Total occlusion of inferior vena cava in a patient with antiphospholipid antibody syndrome associated with behcet's disease
CA2308659A1 (en) High strength plastic film and process for its production
WO2024050491A3 (en) Porcine antibody mutants
JP2005261359A (ja) 糖アルコールを配合したパン、製パン用プレミックス、冷凍パン生地及びパン製造方法
Bidine et al. Chromatic identities on maximal triangle-free graphs
TWD238028S (zh) 冰沙攪拌器
KAJIWARA et al. Observations on the sporulation of cucumber downy mildew fungus.
US634047A (en) Adhesive and process of making same.