LV11248B - Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like - Google Patents

Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like Download PDF

Info

Publication number
LV11248B
LV11248B LVP-95-374A LV950374A LV11248B LV 11248 B LV11248 B LV 11248B LV 950374 A LV950374 A LV 950374A LV 11248 B LV11248 B LV 11248B
Authority
LV
Latvia
Prior art keywords
dough
grains
rye
grain
flour
Prior art date
Application number
LVP-95-374A
Other languages
English (en)
Latvian (lv)
Other versions
LV11248A (lv
Inventor
Haarasilta Sampsa
Antila Juhani
Palm Carl-Olof
Original Assignee
Cultor Oy
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 Cultor Oy filed Critical Cultor Oy
Publication of LV11248A publication Critical patent/LV11248A/xx
Publication of LV11248B publication Critical patent/LV11248B/en

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fodder In General (AREA)
LVP-95-374A 1993-06-18 1995-12-18 Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like LV11248B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI932853A FI98039C (fi) 1993-06-18 1993-06-18 Menetelmä puolivalmisteen, erityisesti täysjyvätaikinan valmistamiseksi viljasta elintarvikkeita ja vastaavia varten ja kantaja leivontalisäaineseoksia varten
PCT/FI1994/000267 WO1995000027A1 (en) 1993-06-18 1994-06-16 Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like

Publications (2)

Publication Number Publication Date
LV11248A LV11248A (lv) 1996-06-20
LV11248B true LV11248B (en) 1996-12-20

Family

ID=8538172

Family Applications (1)

Application Number Title Priority Date Filing Date
LVP-95-374A LV11248B (en) 1993-06-18 1995-12-18 Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like

Country Status (10)

Country Link
DE (2) DE4494352C2 (fi)
DK (1) DK143495A (fi)
EE (1) EE03199B1 (fi)
FI (1) FI98039C (fi)
LT (1) LT3403B (fi)
LV (1) LV11248B (fi)
PL (1) PL176311B1 (fi)
RU (1) RU96101057A (fi)
SE (1) SE504602C2 (fi)
WO (1) WO1995000027A1 (fi)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1549159B1 (en) 2002-06-12 2008-11-12 The Coca-Cola Company Beverages containing plant sterols
US7306819B2 (en) 2002-06-12 2007-12-11 The Coca-Cola Company Beverages containing plant sterols
FI20030683A (fi) * 2003-05-07 2004-11-08 Suomen Viljava Oy Menetelmä kasviperäisen materiaalin käsittelemiseksi, menetelmällä valmistettu tuote sekä tuotteen käyttö
WO2009045120A1 (fr) * 2007-10-05 2009-04-09 Elizaveta Petrovna Malik Gaufre 'elisabeth' (variantes) et procédé de production correspondant
LT5681B (lt) 2009-10-02 2010-08-25 Elizaveta Petrovna Malik Vaflinė duona (variantai) ir jos gamybos būdas

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE170044C (fi) *
SE45953C1 (fi)
DE506136C (de) * 1928-11-24 1930-09-02 Walther Fahrenhorst Dr Verfahren und Vorrichtung zum Herstellen von Teig aus ungemahlenem, geweichtem Getreide
CH604534A5 (en) 1973-08-17 1978-09-15 Eduard Wohlgemuth Whole-meal bakery prods. prodn. without chemical residues
US4650681A (en) * 1983-11-04 1987-03-17 Jamestown Holdings Pty. Ltd. Bakery products
ES8608797A1 (es) * 1985-07-02 1986-09-01 Ortola Pons Jose Procedimiento de fabricacion de pan
DE3733689A1 (de) * 1987-10-06 1989-04-20 Batscheider Lieken Muehlen Verfahren zum herstellen eines brotteiges
DE4137161C2 (de) * 1991-11-12 1994-02-24 Stephan & Soehne Verfahren zur Teigbereitung

Also Published As

Publication number Publication date
LTIP1951A (en) 1995-01-31
EE03199B1 (et) 1999-08-16
SE504602C2 (sv) 1997-03-17
FI932853A (fi) 1994-12-19
PL176311B1 (pl) 1999-05-31
RU96101057A (ru) 1998-03-10
FI98039B (fi) 1996-12-31
FI98039C (fi) 1997-04-10
SE9504519L (sv) 1995-12-18
FI932853A0 (fi) 1993-06-18
SE9504519D0 (sv) 1995-12-18
DE4494352C2 (de) 1997-09-18
DK143495A (da) 1996-02-12
LT3403B (en) 1995-09-25
DE4494352T1 (de) 1996-08-22
PL312195A1 (en) 1996-04-01
WO1995000027A1 (en) 1995-01-05
LV11248A (lv) 1996-06-20

Similar Documents

Publication Publication Date Title
AU2012249144B2 (en) Stabilized whole grain flour and method of making
Lai et al. Effects of wheat bran in breadmaking
EP0692937B1 (en) Human food product derived from cereal grains and process
US6610349B1 (en) Milled cereal by-product which is an additive for increasing total dietary fiber
US11766047B2 (en) Enzymatic bran and germ flavor and texture improvement
CA2289498C (en) Milled cereal by-product which is an additive for increasing total dietary fiber
MXPA05000338A (es) Produccion continua de una harina de maiz instantanea para arepa y tortilla, usando un precocimiento enzimatico.
LV11248B (en) Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like
CN113117820B (zh) 一种小麦制粉工艺及其产品
US20100316764A1 (en) Flour supplement compositions and methods for preparing wheat flour
MXPA05000339A (es) Precocimiento enzimatico continuo para la produccion de una harina de maiz instantanea para refrigerios y tortilla.
Panghal Effect of Enzymes on Cookies Quality Anil Panghal, Navndhi, Namita Singh1 and BS Khatkar
RU2345534C1 (ru) Способ производства мучных кондитерских изделий
CA2534810C (en) Pre-dough concentrate for baked products totally or partly risen with yeast
Swanson Bakery: Yeast‐leavened Breads
CN113492038A (zh) 一种小麦制粉装置及工艺
De Kock Physical and chemical effects of bran on brown bread
AU679518B2 (en) Human food product derived from cereal grains and process
JP2021136878A (ja) パン用小麦粉組成物、パン用プレミックス粉、パン生地、パン類、及びパン類の製造方法
GB2402600A (en) Removing enzymes on grain
MXPA05008306A (es) Produccion continua de una harina de maiz instantanea para arepas, tortillas y bocadillos, empleando un precocimiento a presion con acido.
Bennion et al. Flour specification