FR380769A - Procédé de fabrication du pain - Google Patents

Procédé de fabrication du pain

Info

Publication number
FR380769A
FR380769A FR380769DA FR380769A FR 380769 A FR380769 A FR 380769A FR 380769D A FR380769D A FR 380769DA FR 380769 A FR380769 A FR 380769A
Authority
FR
France
Prior art keywords
making process
bread making
bread
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
Application number
Other languages
English (en)
Inventor
David Chidlow
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
Application granted granted Critical
Publication of FR380769A publication Critical patent/FR380769A/fr
Expired 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
FR380769D 1907-08-12 1907-08-12 Procédé de fabrication du pain Expired FR380769A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR380769T 1907-08-12

Publications (1)

Publication Number Publication Date
FR380769A true FR380769A (fr) 1907-12-17

Family

ID=1426969

Family Applications (1)

Application Number Title Priority Date Filing Date
FR380769D Expired FR380769A (fr) 1907-08-12 1907-08-12 Procédé de fabrication du pain

Country Status (1)

Country Link
FR (1) FR380769A (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1990000010A2 (fr) * 1988-06-29 1990-01-11 The Pillsbury Company Produits a base d'amidon destines a une cuisson et un chauffage par micro-ondes
US5035904A (en) * 1988-06-29 1991-07-30 The Pillsbury Company Starch-based products for microwave cooking or heating

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1990000010A2 (fr) * 1988-06-29 1990-01-11 The Pillsbury Company Produits a base d'amidon destines a une cuisson et un chauffage par micro-ondes
WO1990000010A3 (fr) * 1988-06-29 1990-09-20 Pillsbury Co Produits a base d'amidon destines a une cuisson et un chauffage par micro-ondes
US5035904A (en) * 1988-06-29 1991-07-30 The Pillsbury Company Starch-based products for microwave cooking or heating

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