FR2883706B1 - "melange a base de farine de triticale, pret a l'emploi, notamment pour la fabrication de pain, et ameliorant correspondant" - Google Patents

"melange a base de farine de triticale, pret a l'emploi, notamment pour la fabrication de pain, et ameliorant correspondant"

Info

Publication number
FR2883706B1
FR2883706B1 FR0503096A FR0503096A FR2883706B1 FR 2883706 B1 FR2883706 B1 FR 2883706B1 FR 0503096 A FR0503096 A FR 0503096A FR 0503096 A FR0503096 A FR 0503096A FR 2883706 B1 FR2883706 B1 FR 2883706B1
Authority
FR
France
Prior art keywords
tritical
flour
ready
mixture based
manufacturing 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.)
Expired - Fee Related
Application number
FR0503096A
Other languages
English (en)
Other versions
FR2883706A1 (fr
Inventor
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 FR0503096A priority Critical patent/FR2883706B1/fr
Publication of FR2883706A1 publication Critical patent/FR2883706A1/fr
Application granted granted Critical
Publication of FR2883706B1 publication Critical patent/FR2883706B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • 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
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D2/366—Tubers, roots
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR0503096A 2005-03-30 2005-03-30 "melange a base de farine de triticale, pret a l'emploi, notamment pour la fabrication de pain, et ameliorant correspondant" Expired - Fee Related FR2883706B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0503096A FR2883706B1 (fr) 2005-03-30 2005-03-30 "melange a base de farine de triticale, pret a l'emploi, notamment pour la fabrication de pain, et ameliorant correspondant"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0503096A FR2883706B1 (fr) 2005-03-30 2005-03-30 "melange a base de farine de triticale, pret a l'emploi, notamment pour la fabrication de pain, et ameliorant correspondant"

Publications (2)

Publication Number Publication Date
FR2883706A1 FR2883706A1 (fr) 2006-10-06
FR2883706B1 true FR2883706B1 (fr) 2007-09-21

Family

ID=35219524

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0503096A Expired - Fee Related FR2883706B1 (fr) 2005-03-30 2005-03-30 "melange a base de farine de triticale, pret a l'emploi, notamment pour la fabrication de pain, et ameliorant correspondant"

Country Status (1)

Country Link
FR (1) FR2883706B1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109820139A (zh) * 2019-03-28 2019-05-31 云南农业大学 一种富含赖氨酸的小麦粉及其制备方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2799936B1 (fr) * 1999-10-26 2002-12-06 Francis Marboutin Procede de fabrication de pain a base de farine de triticale et pains ainsi obtenus
FR2825898B1 (fr) * 2001-06-15 2004-11-19 Sebastien Bossard Nouvelle farine alimentaire, son utilisation pour la fabrication d'une pate et un procede en faisant usage

Also Published As

Publication number Publication date
FR2883706A1 (fr) 2006-10-06

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