NL149992B - PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS. - Google Patents

PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS.

Info

Publication number
NL149992B
NL149992B NL707011333A NL7011333A NL149992B NL 149992 B NL149992 B NL 149992B NL 707011333 A NL707011333 A NL 707011333A NL 7011333 A NL7011333 A NL 7011333A NL 149992 B NL149992 B NL 149992B
Authority
NL
Netherlands
Prior art keywords
baking goods
molded baking
molded
food
manufacture
Prior art date
Application number
NL707011333A
Other languages
Dutch (nl)
Other versions
NL7011333A (en
Original Assignee
Neo Proteins 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
Application filed by Neo Proteins Inc filed Critical Neo Proteins Inc
Publication of NL7011333A publication Critical patent/NL7011333A/xx
Publication of NL149992B publication Critical patent/NL149992B/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
    • 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
    • A21D2/264—Vegetable proteins
    • 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
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
NL707011333A 1969-07-31 1970-07-31 PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS. NL149992B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US84642869A 1969-07-31 1969-07-31
US87971769A 1969-11-25 1969-11-25

Publications (2)

Publication Number Publication Date
NL7011333A NL7011333A (en) 1971-02-02
NL149992B true NL149992B (en) 1976-07-15

Family

ID=27126638

Family Applications (1)

Application Number Title Priority Date Filing Date
NL707011333A NL149992B (en) 1969-07-31 1970-07-31 PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS.

Country Status (10)

Country Link
JP (1) JPS5133982B1 (en)
AT (1) AT325542B (en)
BE (1) BE754240A (en)
CA (1) CA917996A (en)
CH (1) CH562565A5 (en)
FR (1) FR2054660B1 (en)
GB (1) GB1314595A (en)
IL (1) IL34847A (en)
IT (1) IT1029512B (en)
NL (1) NL149992B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX3234E (en) * 1971-05-17 1980-08-05 Neo Proteins Inc IMPROVED PROCEDURE FOR PREPARING AN EGG YEM SUBSTITUTE
JPS5430679U (en) * 1977-07-30 1979-02-28

Also Published As

Publication number Publication date
BE754240A (en) 1970-12-31
CH562565A5 (en) 1975-06-13
DE2036803A1 (en) 1971-02-11
IT1029512B (en) 1979-03-20
IL34847A (en) 1973-06-29
ATA659170A (en) 1975-01-15
CA917996A (en) 1973-01-02
NL7011333A (en) 1971-02-02
FR2054660B1 (en) 1973-03-16
JPS5133982B1 (en) 1976-09-22
DE2036803B2 (en) 1975-07-17
AT325542B (en) 1975-10-27
FR2054660A1 (en) 1971-04-23
IL34847A0 (en) 1970-09-17
GB1314595A (en) 1973-04-26

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Legal Events

Date Code Title Description
V1 Lapsed because of non-payment of the annual fee
NL80 Information provided on patent owner name for an already discontinued patent

Owner name: NEO