NO121928B - - Google Patents
Download PDFInfo
- 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
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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, 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)
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)
-
1969
- 1969-07-29 FI FI692239A patent/FI45399C/fi active
- 1969-07-31 NL NL6911701A patent/NL6911701A/xx unknown
- 1969-08-04 IL IL32772A patent/IL32772A/en unknown
- 1969-08-14 ES ES370511A patent/ES370511A1/es not_active Expired
- 1969-08-14 SE SE11332/69A patent/SE356875B/xx unknown
- 1969-08-14 GB GB1239111D patent/GB1239111A/en not_active Expired
- 1969-08-14 IT IT20977/69A patent/IT949502B/it active
- 1969-08-14 AT AT785969A patent/AT287463B/de not_active IP Right Cessation
- 1969-08-14 CH CH1238369A patent/CH523661A/de not_active IP Right Cessation
- 1969-08-15 DK DK439069AA patent/DK128222B/da unknown
- 1969-08-16 NO NO3334/69A patent/NO121928B/no unknown
- 1969-08-18 FR FR6928229A patent/FR2015859A1/fr not_active Withdrawn
- 1969-08-18 BE BE737590D patent/BE737590A/xx unknown
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 |