GB2030843B - Method for producing bread - Google Patents

Method for producing bread

Info

Publication number
GB2030843B
GB2030843B GB7929614A GB7929614A GB2030843B GB 2030843 B GB2030843 B GB 2030843B GB 7929614 A GB7929614 A GB 7929614A GB 7929614 A GB7929614 A GB 7929614A GB 2030843 B GB2030843 B GB 2030843B
Authority
GB
United Kingdom
Prior art keywords
producing bread
bread
producing
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
GB7929614A
Other versions
GB2030843A (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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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
Priority claimed from JP10509078A external-priority patent/JPS5534031A/en
Priority claimed from JP10509178A external-priority patent/JPS5534032A/en
Priority claimed from JP12535078A external-priority patent/JPS5550842A/en
Priority claimed from JP12534978A external-priority patent/JPS5550841A/en
Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Publication of GB2030843A publication Critical patent/GB2030843A/en
Application granted granted Critical
Publication of GB2030843B publication Critical patent/GB2030843B/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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
GB7929614A 1978-08-28 1979-08-24 Method for producing bread Expired GB2030843B (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP10509078A JPS5534031A (en) 1978-08-28 1978-08-28 Breads making methods
JP10509178A JPS5534032A (en) 1978-08-28 1978-08-28 Breads making methods
JP12535078A JPS5550842A (en) 1978-10-11 1978-10-11 Breads making method
JP12534978A JPS5550841A (en) 1978-10-11 1978-10-11 Breads making method

Publications (2)

Publication Number Publication Date
GB2030843A GB2030843A (en) 1980-04-16
GB2030843B true GB2030843B (en) 1983-03-30

Family

ID=27469286

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7929614A Expired GB2030843B (en) 1978-08-28 1979-08-24 Method for producing bread

Country Status (2)

Country Link
CA (1) CA1109727A (en)
GB (1) GB2030843B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4374150A (en) 1980-06-23 1983-02-15 Cain Food Industries, Inc. Urea yeast food for baking
KR870009646A (en) * 1986-04-25 1987-11-30 쇼오다 오사무 Modified Gluten

Also Published As

Publication number Publication date
GB2030843A (en) 1980-04-16
CA1109727A (en) 1981-09-29

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Legal Events

Date Code Title Description
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PE20 Patent expired after termination of 20 years

Effective date: 19990823