YU33239B - Postopek za pripravo kvasno stabilnih kvasnih nastavkov - Google Patents

Postopek za pripravo kvasno stabilnih kvasnih nastavkov

Info

Publication number
YU33239B
YU33239B YU787/69A YU78769A YU33239B YU 33239 B YU33239 B YU 33239B YU 787/69 A YU787/69 A YU 787/69A YU 78769 A YU78769 A YU 78769A YU 33239 B YU33239 B YU 33239B
Authority
YU
Yugoslavia
Prior art keywords
stabilnih
nastavkov
kvasno
kvasnih
pripravo
Prior art date
Application number
YU787/69A
Other languages
English (en)
Other versions
YU78769A (en
Inventor
G Henika
Original Assignee
Foremost Mckesson
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 Foremost Mckesson filed Critical Foremost Mckesson
Publication of YU78769A publication Critical patent/YU78769A/xx
Publication of YU33239B publication Critical patent/YU33239B/xx

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
YU787/69A 1968-04-01 1969-03-31 Postopek za pripravo kvasno stabilnih kvasnih nastavkov YU33239B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US71751268A 1968-04-01 1968-04-01

Publications (2)

Publication Number Publication Date
YU78769A YU78769A (en) 1976-03-31
YU33239B true YU33239B (en) 1976-08-31

Family

ID=24882319

Family Applications (1)

Application Number Title Priority Date Filing Date
YU787/69A YU33239B (en) 1968-04-01 1969-03-31 Postopek za pripravo kvasno stabilnih kvasnih nastavkov

Country Status (13)

Country Link
US (1) US3490916A (tr)
JP (1) JPS5022100B1 (tr)
AT (1) AT308666B (tr)
BE (1) BE730867A (tr)
CH (1) CH513594A (tr)
DE (1) DE1916440A1 (tr)
FR (1) FR2005324A1 (tr)
GB (1) GB1221381A (tr)
IE (1) IE33022B1 (tr)
NL (1) NL156024B (tr)
PL (1) PL84536B1 (tr)
TR (1) TR16937A (tr)
YU (1) YU33239B (tr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4292330A (en) * 1979-06-18 1981-09-29 Beatrice Foods Co. Bread leavening yeast
US4500548A (en) * 1982-03-15 1985-02-19 Stauffer Chemical Company Fermentation aid for conventional baked goods
US5066499A (en) * 1983-03-30 1991-11-19 Nabisco Brands, Inc. Process for making low sodium crackers and products obtained thereby
CA1209849A (en) 1983-03-30 1986-08-19 Henry Arciszewski Process for making low sodium crackers and cookies and products obtained thereby
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Dough-limited doughs
US5514387A (en) * 1994-11-29 1996-05-07 Nabisco, Inc. Calcium-enriched baked good production and method of making
JP2001300282A (ja) * 2000-04-19 2001-10-30 Aikosha Seisakusho:Kk 液種の追い増し・保存装置
US8435578B1 (en) 2008-10-27 2013-05-07 Nancy Baggett Methods and systems to prepare yeasted dough products
JP7349295B2 (ja) * 2019-08-30 2023-09-22 日清製粉株式会社 パン類用液種及びそれを用いたパン類の製造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1007280A (en) * 1961-07-21 1965-10-13 American Mach & Foundry Prefermentation brew for edible baked product
US3053666A (en) * 1962-01-19 1962-09-11 Richard G Henika Process for making yeast leavened bakery products and composition therefor
US3304183A (en) * 1965-08-18 1967-02-14 Internat Milling Company Inc Ascorbic acid and an oxidizing agent in continuous bread process
US3391004A (en) * 1966-10-31 1968-07-02 American Mach & Foundry Pre-ferment process for making dough having high milk solids content

Also Published As

Publication number Publication date
GB1221381A (en) 1971-02-03
TR16937A (tr) 1973-11-01
YU78769A (en) 1976-03-31
CH513594A (fr) 1971-10-15
IE33022L (en) 1969-10-01
PL84536B1 (tr) 1976-04-30
US3490916A (en) 1970-01-20
NL156024B (nl) 1978-03-15
FR2005324A1 (tr) 1969-12-12
JPS5022100B1 (tr) 1975-07-28
DE1916440A1 (de) 1969-10-30
BE730867A (tr) 1969-09-15
AT308666B (de) 1973-07-10
NL6905033A (tr) 1969-10-03
IE33022B1 (en) 1974-02-20

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