NO121928B - - Google Patents

Download PDF

Info

Publication number
NO121928B
NO121928B NO3334/69A NO333469A NO121928B NO 121928 B NO121928 B NO 121928B NO 3334/69 A NO3334/69 A NO 3334/69A NO 333469 A NO333469 A NO 333469A NO 121928 B NO121928 B NO 121928B
Authority
NO
Norway
Prior art keywords
propionic acid
acid
mixed
dough
propionic
Prior art date
Application number
NO3334/69A
Other languages
English (en)
Norwegian (no)
Inventor
H Fernholz
H Neu
Original Assignee
Hoechst Ag
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 DE19681793221 external-priority patent/DE1793221C3/de
Application filed by Hoechst Ag filed Critical Hoechst Ag
Publication of NO121928B publication Critical patent/NO121928B/no

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/145Acids, anhydrides or salts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NO3334/69A 1968-08-17 1969-08-16 NO121928B (enrdf_load_stackoverflow)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19681793221 DE1793221C3 (de) 1968-08-17 Propionsäure-palmitinsäureanhydrid und Verfahren zum Konservieren von Brot mit gemischten Propionsäureanhydriden

Publications (1)

Publication Number Publication Date
NO121928B true NO121928B (enrdf_load_stackoverflow) 1971-04-26

Family

ID=5707618

Family Applications (1)

Application Number Title Priority Date Filing Date
NO3334/69A NO121928B (enrdf_load_stackoverflow) 1968-08-17 1969-08-16

Country Status (13)

Country Link
AT (1) AT287463B (enrdf_load_stackoverflow)
BE (1) BE737590A (enrdf_load_stackoverflow)
CH (1) CH523661A (enrdf_load_stackoverflow)
DK (1) DK128222B (enrdf_load_stackoverflow)
ES (1) ES370511A1 (enrdf_load_stackoverflow)
FI (1) FI45399C (enrdf_load_stackoverflow)
FR (1) FR2015859A1 (enrdf_load_stackoverflow)
GB (1) GB1239111A (enrdf_load_stackoverflow)
IL (1) IL32772A (enrdf_load_stackoverflow)
IT (1) IT949502B (enrdf_load_stackoverflow)
NL (1) NL6911701A (enrdf_load_stackoverflow)
NO (1) NO121928B (enrdf_load_stackoverflow)
SE (1) SE356875B (enrdf_load_stackoverflow)

Also Published As

Publication number Publication date
BE737590A (enrdf_load_stackoverflow) 1970-02-18
SE356875B (enrdf_load_stackoverflow) 1973-06-12
IT949502B (it) 1973-06-11
DE1793221A1 (de) 1971-07-01
DE1793221B2 (de) 1976-12-09
ES370511A1 (es) 1979-05-01
IL32772A (en) 1972-10-29
GB1239111A (enrdf_load_stackoverflow) 1971-07-14
FR2015859A1 (enrdf_load_stackoverflow) 1970-04-30
NL6911701A (enrdf_load_stackoverflow) 1970-02-19
IL32772A0 (en) 1969-11-12
FI45399C (fi) 1972-06-12
AT287463B (de) 1971-01-25
CH523661A (de) 1972-06-15
DK128222B (da) 1974-03-25
FI45399B (enrdf_load_stackoverflow) 1972-02-29

Similar Documents

Publication Publication Date Title
NO161772B (no) Fremgangsmaate for fremstilling av stekte bakervarer med lavt fuktighetsinnhold.
DE60126809T2 (de) Kühlbarer flüssigteig mit längerer haltbarkeit und verfahren zu seiner herstellung
CA2052658C (en) Surface-coating for producing microbiologically-stable food products
AU593687B2 (en) Water-in-oil emulsions with a reduced fat content, which are suitable for frying
US20230263195A1 (en) Composition for the preservation of bread
Hesso et al. Monitoring cake baking by studying different ingredient interactions: From a model system to a real system
US4112122A (en) Preservation process
NO121928B (enrdf_load_stackoverflow)
DE1693213C3 (enrdf_load_stackoverflow)
NO135050B (enrdf_load_stackoverflow)
US3245799A (en) Method of preventing black spotting of an unleavened dough for refrigerated storage
JP2016182077A (ja) 加熱調理済冷凍食品用品質改良剤、加熱調理済冷凍食品及び該冷凍食品の製造方法
DE69633720T2 (de) Verfahren zur Herstellung von erweichten Samenkörnern für Lebensmittel und Verpackung der gebrauchsfertigen Körner
US3510317A (en) Preservation of bread and pastry
US6162482A (en) Process for making a stabilized canned ground meat
US2850389A (en) Process for inhibiting staling of yeast raised bakery products
JPH03198759A (ja) シート状食品及びその製造法
US1479502A (en) Yeast
DE1793221C3 (de) Propionsäure-palmitinsäureanhydrid und Verfahren zum Konservieren von Brot mit gemischten Propionsäureanhydriden
NO157522B (no) Fremgangsmaate til konservering av med gjaer og/eller surdeig hevede bakevarer med sorbinsyre.
US3885981A (en) Starch compositions containing salts of certain monoalkyl fumarates and maleates
SU238438A1 (ru) Способ консервирования хлебобулочных изделий
JPH08140605A (ja) 小麦粉ならびに小麦粉製品の品質改良剤および改良方法
WO2019026867A1 (ja) 冷凍・冷蔵ピザ用トマトソースの製造法
JP2021153419A (ja) 麺製品