JPS4955861A - - Google Patents
Info
- Publication number
- JPS4955861A JPS4955861A JP47099895A JP9989572A JPS4955861A JP S4955861 A JPS4955861 A JP S4955861A JP 47099895 A JP47099895 A JP 47099895A JP 9989572 A JP9989572 A JP 9989572A JP S4955861 A JPS4955861 A JP S4955861A
- Authority
- JP
- Japan
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP47099895A JPS504738B2 (en:Method) | 1972-10-06 | 1972-10-06 | |
| US400543A US3901975A (en) | 1972-10-06 | 1973-09-25 | Process for the preparation of a frozen dough for bakery products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP47099895A JPS504738B2 (en:Method) | 1972-10-06 | 1972-10-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS4955861A true JPS4955861A (en:Method) | 1974-05-30 |
| JPS504738B2 JPS504738B2 (en:Method) | 1975-02-24 |
Family
ID=14259492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP47099895A Expired JPS504738B2 (en:Method) | 1972-10-06 | 1972-10-06 |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US3901975A (en:Method) |
| JP (1) | JPS504738B2 (en:Method) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58201978A (ja) * | 1982-05-21 | 1983-11-25 | Oriental Yeast Co Ltd | サッカロミセス・スペシーズｆｄ６１２ |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1222304A (en) * | 1916-08-16 | 1917-04-10 | Ward Baking Co | Manufacture of bread. |
| US1794370A (en) * | 1928-09-26 | 1931-03-03 | Standard Brands Inc | Hydrolyzed protein products and method of using the same |
| US2147762A (en) * | 1936-03-26 | 1939-02-21 | Standard Brands Inc | Yeast culture in bread making and yeast propagation |
| US2434087A (en) * | 1945-01-23 | 1948-01-06 | Frederick C Weber | Bread making method and ingredients |
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1972
- 1972-10-06 JP JP47099895A patent/JPS504738B2/ja not_active Expired
-
1973
- 1973-09-25 US US400543A patent/US3901975A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS504738B2 (en:Method) | 1975-02-24 |
| US3901975A (en) | 1975-08-26 |