FR705969A - Process for increasing the cooking ability of ground cereals and more particularly wheat and rye flour - Google Patents

Process for increasing the cooking ability of ground cereals and more particularly wheat and rye flour

Info

Publication number
FR705969A
FR705969A FR705969DA FR705969A FR 705969 A FR705969 A FR 705969A FR 705969D A FR705969D A FR 705969DA FR 705969 A FR705969 A FR 705969A
Authority
FR
France
Prior art keywords
increasing
rye flour
particularly wheat
cooking ability
ground cereals
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
French (fr)
Inventor
Michael Vuk Et Alexande Gomory
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 filed Critical
Application granted granted Critical
Publication of FR705969A publication Critical patent/FR705969A/en
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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment

Landscapes

  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR705969D 1929-11-21 1930-11-20 Process for increasing the cooking ability of ground cereals and more particularly wheat and rye flour Expired FR705969A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU705969X 1929-11-21

Publications (1)

Publication Number Publication Date
FR705969A true FR705969A (en) 1931-06-17

Family

ID=10980056

Family Applications (1)

Application Number Title Priority Date Filing Date
FR705969D Expired FR705969A (en) 1929-11-21 1930-11-20 Process for increasing the cooking ability of ground cereals and more particularly wheat and rye flour

Country Status (1)

Country Link
FR (1) FR705969A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2533417A1 (en) * 1982-09-23 1984-03-30 Westhove Moulins

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2533417A1 (en) * 1982-09-23 1984-03-30 Westhove Moulins
EP0105787A1 (en) * 1982-09-23 1984-04-18 SOCIETE DES MOULINS DE WESTHOVE (Société Anonyme) Process for the partial pregelatinization of flour, and flour obtained by this process

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