FR2710499B1 - Composition de farine panifiable et son utilisation. - Google Patents

Composition de farine panifiable et son utilisation.

Info

Publication number
FR2710499B1
FR2710499B1 FR9311881A FR9311881A FR2710499B1 FR 2710499 B1 FR2710499 B1 FR 2710499B1 FR 9311881 A FR9311881 A FR 9311881A FR 9311881 A FR9311881 A FR 9311881A FR 2710499 B1 FR2710499 B1 FR 2710499B1
Authority
FR
France
Prior art keywords
bread
composition
making flour
flour
making
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.)
Expired - Lifetime
Application number
FR9311881A
Other languages
English (en)
Other versions
FR2710499A1 (fr
Inventor
Maurice Leveque
Francis Marboutin
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 FR9311881A priority Critical patent/FR2710499B1/fr
Publication of FR2710499A1 publication Critical patent/FR2710499A1/fr
Application granted granted Critical
Publication of FR2710499B1 publication Critical patent/FR2710499B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D2/36—Vegetable material
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR9311881A 1993-09-30 1993-09-30 Composition de farine panifiable et son utilisation. Expired - Lifetime FR2710499B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9311881A FR2710499B1 (fr) 1993-09-30 1993-09-30 Composition de farine panifiable et son utilisation.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9311881A FR2710499B1 (fr) 1993-09-30 1993-09-30 Composition de farine panifiable et son utilisation.

Publications (2)

Publication Number Publication Date
FR2710499A1 FR2710499A1 (fr) 1995-04-07
FR2710499B1 true FR2710499B1 (fr) 1995-12-22

Family

ID=9451571

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9311881A Expired - Lifetime FR2710499B1 (fr) 1993-09-30 1993-09-30 Composition de farine panifiable et son utilisation.

Country Status (1)

Country Link
FR (1) FR2710499B1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2490897C1 (ru) * 2012-04-06 2013-08-27 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Россельхозакадемии (ГНУ ГОСНИИХП Россельхозакадемии) Способ приготовления хлеба из муки тритикале
RU2556904C1 (ru) * 2014-04-11 2015-07-20 Федеральное государственное бюджетное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГБНУ НИИХП) Способ приготовления хлеба на тритикале
RU2755689C1 (ru) * 2021-03-05 2021-09-20 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ производства хлеба

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB187935A (en) * 1921-10-27 1923-01-04 Robert Graham A new or improved bread and process for making same
FR2640470B1 (fr) * 1988-12-19 1992-03-27 Leveque Maurice Procede de fabrication d'un pain a croute ferme et mie briochee

Also Published As

Publication number Publication date
FR2710499A1 (fr) 1995-04-07

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