JPS519019B1 - - Google Patents

Info

Publication number
JPS519019B1
JPS519019B1 JP6646470A JP6646470A JPS519019B1 JP S519019 B1 JPS519019 B1 JP S519019B1 JP 6646470 A JP6646470 A JP 6646470A JP 6646470 A JP6646470 A JP 6646470A JP S519019 B1 JPS519019 B1 JP S519019B1
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.)
Pending
Application number
JP6646470A
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
Publication of JPS519019B1 publication Critical patent/JPS519019B1/ja
Pending 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
    • 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
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
JP6646470A 1969-07-31 1970-07-30 Pending JPS519019B1 (ja)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US84646169A 1969-07-31 1969-07-31

Publications (1)

Publication Number Publication Date
JPS519019B1 true JPS519019B1 (ja) 1976-03-23

Family

ID=25298014

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6646470A Pending JPS519019B1 (ja) 1969-07-31 1970-07-30

Country Status (3)

Country Link
JP (1) JPS519019B1 (ja)
CA (1) CA922573A (ja)
GB (2) GB1316149A (ja)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU579044B2 (en) * 1984-01-31 1988-11-10 Arnott's Biscuits Limited Fermentation method
NZ210967A (en) * 1984-01-31 1988-07-28 Arnott S Biscuits Ltd Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria
CH686477A5 (de) * 1994-04-12 1996-04-15 Panofina Ag Verfahren zur Herstellung von Teig.

Also Published As

Publication number Publication date
GB1316149A (en) 1973-05-09
GB1316148A (en) 1973-05-09
CA922573A (en) 1973-03-13

Similar Documents

Publication Publication Date Title
AU429630B2 (ja)
AU5461069A (ja)
JPS519019B1 (ja)
AU5712069A (ja)
AU427401B2 (ja)
AU428131B2 (ja)
AU417208B2 (ja)
AT308690B (ja)
AU428129B2 (ja)
AU442285B2 (ja)
AU428074B2 (ja)
AU410358B2 (ja)
AU438128B2 (ja)
AU425297B2 (ja)
AU414607B2 (ja)
AU1036070A (ja)
AU4923469A (ja)
AR203167Q (ja)
AU5079269A (ja)
AU5133369A (ja)
CS148850B1 (ja)
CS149864B1 (ja)
AU5598769A (ja)
CS149981B1 (ja)
BE745397A (ja)