FR2861547B1 - Procede de fabrication de pains aux legumes ou aux fruits, ainsi que les produits obtenus par ce procede - Google Patents

Procede de fabrication de pains aux legumes ou aux fruits, ainsi que les produits obtenus par ce procede

Info

Publication number
FR2861547B1
FR2861547B1 FR0312780A FR0312780A FR2861547B1 FR 2861547 B1 FR2861547 B1 FR 2861547B1 FR 0312780 A FR0312780 A FR 0312780A FR 0312780 A FR0312780 A FR 0312780A FR 2861547 B1 FR2861547 B1 FR 2861547B1
Authority
FR
France
Prior art keywords
breads
fruit
products obtained
producing vegetable
vegetable
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 - Fee Related
Application number
FR0312780A
Other languages
English (en)
Other versions
FR2861547A1 (fr
Inventor
Annie Mouska Barbier
Alain Barbier
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 FR0312780A priority Critical patent/FR2861547B1/fr
Publication of FR2861547A1 publication Critical patent/FR2861547A1/fr
Application granted granted Critical
Publication of FR2861547B1 publication Critical patent/FR2861547B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • 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
    • A21D13/30—Filled, to be filled or stuffed products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0312780A 2003-10-31 2003-10-31 Procede de fabrication de pains aux legumes ou aux fruits, ainsi que les produits obtenus par ce procede Expired - Fee Related FR2861547B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0312780A FR2861547B1 (fr) 2003-10-31 2003-10-31 Procede de fabrication de pains aux legumes ou aux fruits, ainsi que les produits obtenus par ce procede

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0312780A FR2861547B1 (fr) 2003-10-31 2003-10-31 Procede de fabrication de pains aux legumes ou aux fruits, ainsi que les produits obtenus par ce procede

Publications (2)

Publication Number Publication Date
FR2861547A1 FR2861547A1 (fr) 2005-05-06
FR2861547B1 true FR2861547B1 (fr) 2006-07-07

Family

ID=34429785

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0312780A Expired - Fee Related FR2861547B1 (fr) 2003-10-31 2003-10-31 Procede de fabrication de pains aux legumes ou aux fruits, ainsi que les produits obtenus par ce procede

Country Status (1)

Country Link
FR (1) FR2861547B1 (fr)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2264721A (en) * 1938-12-29 1941-12-02 Rosilda C Savale Foodstuff and method of making same
JPH04207146A (ja) * 1990-11-30 1992-07-29 Wakayama Pref Gov Nousanbutsu Kako Kenkyusho 果実ピューレーを含むパンの製造法
NL1002365C2 (nl) * 1996-02-16 1997-02-12 Anthony Jozef Van Den Dungen Werkwijze voor het vervaardigen van tomatenbrood alsmede aldus verkregen tomatenbrood.
DE29803964U1 (de) * 1998-03-07 1998-06-04 Koch, Bernhard, 69254 Malsch Brot
US20040052916A1 (en) * 2002-09-16 2004-03-18 Ree Sook Hee Bread utilizing vegetables for their nutritional value and method for making

Also Published As

Publication number Publication date
FR2861547A1 (fr) 2005-05-06

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Legal Events

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Year of fee payment: 13

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Year of fee payment: 14

ST Notification of lapse

Effective date: 20180629