FR2799936B1 - PROCESS FOR MAKING BREAD BASED ON TRITICAL FLOUR AND BREADS THUS OBTAINED - Google Patents

PROCESS FOR MAKING BREAD BASED ON TRITICAL FLOUR AND BREADS THUS OBTAINED

Info

Publication number
FR2799936B1
FR2799936B1 FR9913643A FR9913643A FR2799936B1 FR 2799936 B1 FR2799936 B1 FR 2799936B1 FR 9913643 A FR9913643 A FR 9913643A FR 9913643 A FR9913643 A FR 9913643A FR 2799936 B1 FR2799936 B1 FR 2799936B1
Authority
FR
France
Prior art keywords
tritical
breads
flour
making bread
bread based
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
FR9913643A
Other languages
French (fr)
Other versions
FR2799936A1 (en
Inventor
Francis Marboutin
Maurice Leveque
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 FR9913643A priority Critical patent/FR2799936B1/en
Publication of FR2799936A1 publication Critical patent/FR2799936A1/en
Application granted granted Critical
Publication of FR2799936B1 publication Critical patent/FR2799936B1/en
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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR9913643A 1999-10-26 1999-10-26 PROCESS FOR MAKING BREAD BASED ON TRITICAL FLOUR AND BREADS THUS OBTAINED Expired - Lifetime FR2799936B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9913643A FR2799936B1 (en) 1999-10-26 1999-10-26 PROCESS FOR MAKING BREAD BASED ON TRITICAL FLOUR AND BREADS THUS OBTAINED

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9913643A FR2799936B1 (en) 1999-10-26 1999-10-26 PROCESS FOR MAKING BREAD BASED ON TRITICAL FLOUR AND BREADS THUS OBTAINED

Publications (2)

Publication Number Publication Date
FR2799936A1 FR2799936A1 (en) 2001-04-27
FR2799936B1 true FR2799936B1 (en) 2002-12-06

Family

ID=9551580

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9913643A Expired - Lifetime FR2799936B1 (en) 1999-10-26 1999-10-26 PROCESS FOR MAKING BREAD BASED ON TRITICAL FLOUR AND BREADS THUS OBTAINED

Country Status (1)

Country Link
FR (1) FR2799936B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2883706B1 (en) * 2005-03-30 2007-09-21 Maurice Leveque "MIXTURE BASED ON TRITICAL FLOUR, READY FOR USE, IN PARTICULAR FOR MANUFACTURING BREAD, AND IMPROVING CORRESPONDING"

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5458902A (en) * 1991-09-26 1995-10-17 Silvia P. Rudel High protein content bread product
EP0777420B1 (en) * 1992-07-07 1998-08-19 Unilever Plc Fermented sour doughs
US5505977A (en) * 1993-06-10 1996-04-09 Board Of Regents Of The University Of Nebraska Process for preparing bread product containing heat-denatured egg yolk based material

Also Published As

Publication number Publication date
FR2799936A1 (en) 2001-04-27

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