NO930332L - Fremgangsmaate til fremstilling av bakevarer - Google Patents
Fremgangsmaate til fremstilling av bakevarerInfo
- Publication number
- NO930332L NO930332L NO93930332A NO930332A NO930332L NO 930332 L NO930332 L NO 930332L NO 93930332 A NO93930332 A NO 93930332A NO 930332 A NO930332 A NO 930332A NO 930332 L NO930332 L NO 930332L
- Authority
- NO
- Norway
- Prior art keywords
- procedure
- manufacture
- bakery goods
- bakery
- bakery products
- Prior art date
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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A21D2/267—Microbial proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
- Heat Treatment Of Sheet Steel (AREA)
- Investigating Or Analysing Biological Materials (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Inorganic Insulating Materials (AREA)
- Compositions Of Oxide Ceramics (AREA)
- Saccharide Compounds (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Luminescent Compositions (AREA)
Abstract
Ved fremstilling av bakevarer anvendes gjærcellevegger. Derved går det bedre å holde bakevarene ferske.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4202879A DE4202879A1 (de) | 1992-02-01 | 1992-02-01 | Verfahren zur herstellung von backwaren |
Publications (2)
Publication Number | Publication Date |
---|---|
NO930332D0 NO930332D0 (no) | 1993-01-29 |
NO930332L true NO930332L (no) | 1993-08-02 |
Family
ID=6450757
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO93930332A NO930332L (no) | 1992-02-01 | 1993-01-29 | Fremgangsmaate til fremstilling av bakevarer |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0554536B1 (no) |
AT (1) | ATE150255T1 (no) |
DE (2) | DE4202879A1 (no) |
DK (1) | DK0554536T3 (no) |
FI (1) | FI930395A (no) |
NO (1) | NO930332L (no) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10332200A1 (de) * | 2003-07-15 | 2005-02-24 | Uniferm Gmbh & Co. Kg | Verfahren zur Herstellung von Vorteigen |
PL212476B1 (pl) | 2004-10-15 | 2012-10-31 | Kalamarz Arkadiusz | Ciasto na chleb zytni o przedluzonej przydatnosci do jego spozycia, oraz sposób wytwarzania chleba zytniego o przedluzonej przydatnosci do jego spozycia |
DE102005027484A1 (de) * | 2005-06-14 | 2006-12-28 | Ab Mauri Technology Pty Ltd. | Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung |
WO2007143093A2 (en) * | 2006-06-02 | 2007-12-13 | General Mills, Inc. | Yeast-leavened dough compositions comprising yeast cell wall material |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4206243A (en) * | 1976-07-27 | 1980-06-03 | Hoechst Aktiengesellschaft | Process for reducing the contents of lipids and nucleic acid in microbial cell masses |
DE3440733A1 (de) * | 1984-11-08 | 1986-05-07 | Hoechst Ag, 6230 Frankfurt | Protein-angereicherte backwaren |
EP0262669A3 (en) * | 1986-10-02 | 1990-01-24 | Kanegafuchi Kagaku Kogyo Kabushiki Kaisha | Fat compositions suitable for use in bakeries or confectioneries |
-
1992
- 1992-02-01 DE DE4202879A patent/DE4202879A1/de not_active Withdrawn
- 1992-11-28 AT AT92120390T patent/ATE150255T1/de not_active IP Right Cessation
- 1992-11-28 EP EP92120390A patent/EP0554536B1/de not_active Expired - Lifetime
- 1992-11-28 DK DK92120390.7T patent/DK0554536T3/da active
- 1992-11-28 DE DE59208240T patent/DE59208240D1/de not_active Expired - Fee Related
-
1993
- 1993-01-29 FI FI930395A patent/FI930395A/fi unknown
- 1993-01-29 NO NO93930332A patent/NO930332L/no unknown
Also Published As
Publication number | Publication date |
---|---|
FI930395A0 (fi) | 1993-01-29 |
DE4202879A1 (de) | 1993-08-05 |
FI930395A (fi) | 1993-08-02 |
EP0554536B1 (de) | 1997-03-19 |
ATE150255T1 (de) | 1997-04-15 |
NO930332D0 (no) | 1993-01-29 |
EP0554536A1 (de) | 1993-08-11 |
DE59208240D1 (de) | 1997-04-24 |
DK0554536T3 (da) | 1997-09-08 |
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