FR921521A - Process intended to maintain a certain degree of humidity in food products such as: bread, cakes, etc. - Google Patents

Process intended to maintain a certain degree of humidity in food products such as: bread, cakes, etc.

Info

Publication number
FR921521A
FR921521A FR921521DA FR921521A FR 921521 A FR921521 A FR 921521A FR 921521D A FR921521D A FR 921521DA FR 921521 A FR921521 A FR 921521A
Authority
FR
France
Prior art keywords
cakes
bread
humidity
maintain
certain degree
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
Eugene Rivoche
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 FR921521A publication Critical patent/FR921521A/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
    • 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
FR921521D 1945-11-22 1945-11-22 Process intended to maintain a certain degree of humidity in food products such as: bread, cakes, etc. Expired FR921521A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR921521T 1945-11-22

Publications (1)

Publication Number Publication Date
FR921521A true FR921521A (en) 1947-05-09

Family

ID=9436697

Family Applications (1)

Application Number Title Priority Date Filing Date
FR921521D Expired FR921521A (en) 1945-11-22 1945-11-22 Process intended to maintain a certain degree of humidity in food products such as: bread, cakes, etc.

Country Status (1)

Country Link
FR (1) FR921521A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0013724A2 (en) * 1978-12-27 1980-08-06 Werner Ratjen Process for treating bakery products to be stored in the deep frozen state

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0013724A2 (en) * 1978-12-27 1980-08-06 Werner Ratjen Process for treating bakery products to be stored in the deep frozen state
EP0013724A3 (en) * 1978-12-27 1981-04-22 Werner Ratjen Process for treating bakery products to be stored in the deep frozen state

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