FR887672A - Procédé pour l'amélioration des farines, des pâtes obtenues de ces farines, ainsi que des produits provenant de leur cuisson
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Procédé pour l'amélioration des farines, des pâtes obtenues de ces farines, ainsi que des produits provenant de leur cuisson
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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
A21D2/18—Carbohydrates
A21D2/188—Cellulose; Derivatives thereof
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Food Science & Technology
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FR887672D1939-09-261942-11-13Procédé pour l'amélioration des farines, des pâtes obtenues de ces farines, ainsi que des produits provenant de leur cuisson
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(fr)