GB0307405D0 - An improved parotta and a method for making it - Google Patents

An improved parotta and a method for making it

Info

Publication number
GB0307405D0
GB0307405D0 GBGB0307405.1A GB0307405A GB0307405D0 GB 0307405 D0 GB0307405 D0 GB 0307405D0 GB 0307405 A GB0307405 A GB 0307405A GB 0307405 D0 GB0307405 D0 GB 0307405D0
Authority
GB
United Kingdom
Prior art keywords
parotta
making
improved
improved parotta
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.)
Granted
Application number
GBGB0307405.1A
Other versions
GB2400012B (en
GB2400012A (en
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.)
Council of Scientific and Industrial Research CSIR
Original Assignee
Council of Scientific and Industrial Research CSIR
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 Council of Scientific and Industrial Research CSIR filed Critical Council of Scientific and Industrial Research CSIR
Priority to GB0307405A priority Critical patent/GB2400012B/en
Publication of GB0307405D0 publication Critical patent/GB0307405D0/en
Publication of GB2400012A publication Critical patent/GB2400012A/en
Application granted granted Critical
Publication of GB2400012B publication Critical patent/GB2400012B/en
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A21D13/0058—
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
    • 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
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/28—Organic sulfur compounds
    • A23L1/10—

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)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
GB0307405A 2003-03-31 2003-03-31 An improved parotta and a method for making it Expired - Fee Related GB2400012B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB0307405A GB2400012B (en) 2003-03-31 2003-03-31 An improved parotta and a method for making it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0307405A GB2400012B (en) 2003-03-31 2003-03-31 An improved parotta and a method for making it

Publications (3)

Publication Number Publication Date
GB0307405D0 true GB0307405D0 (en) 2003-05-07
GB2400012A GB2400012A (en) 2004-10-06
GB2400012B GB2400012B (en) 2007-03-21

Family

ID=9955887

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0307405A Expired - Fee Related GB2400012B (en) 2003-03-31 2003-03-31 An improved parotta and a method for making it

Country Status (1)

Country Link
GB (1) GB2400012B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2117322B1 (en) 2007-02-27 2018-10-17 CSM Bakery Solutions Europe Holding B.V. Improved flour based dough and method of preparing such dough
WO2010124206A1 (en) 2009-04-24 2010-10-28 Novozymes North America, Inc. Antistaling process for flat bread
AU2011101066B4 (en) * 2011-08-19 2011-11-10 Dhandapani, Elil arasan Mr Improved automated multy layered parotta production process
FR3057440B1 (en) * 2016-10-13 2018-11-30 Panzani MIXTURE, PASTA COMPOSITION AND METHOD FOR MANUFACTURING PASTA WITH SOFT WHEAT FLOUR

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4005225A (en) * 1975-08-13 1977-01-25 Patent Technology Inc. Bakery process and developer composition therefor
GB2290448A (en) * 1994-06-22 1996-01-03 Mohammed Hossain Rezaei Automatic nan bread production process
US6098905A (en) * 1998-08-11 2000-08-08 Conagra, Inc. Method for producing an atta flour
GB2360438B (en) * 2000-03-22 2004-04-07 Kerry Ingredients Liquid dough conditioner
US20020142069A1 (en) * 2001-01-31 2002-10-03 Elmusa Ali A. Conditioner for bread
GB2386537A (en) * 2003-02-15 2003-09-24 Janet Masih Flour for flat breads

Also Published As

Publication number Publication date
GB2400012B (en) 2007-03-21
GB2400012A (en) 2004-10-06

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 20160331