FR2409007A1 - Produit de boulangerie et son procede de fabrication - Google Patents
Produit de boulangerie et son procede de fabricationInfo
- Publication number
- FR2409007A1 FR2409007A1 FR7734414A FR7734414A FR2409007A1 FR 2409007 A1 FR2409007 A1 FR 2409007A1 FR 7734414 A FR7734414 A FR 7734414A FR 7734414 A FR7734414 A FR 7734414A FR 2409007 A1 FR2409007 A1 FR 2409007A1
- Authority
- FR
- France
- Prior art keywords
- prod
- main ingredient
- bread
- extrusion
- crushed
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
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
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
PROCEDE POUR L'OBTENTION D'UN PRODUIT DE BOULANGERIE PAR EXTRUSION-CUISSON. SELON L'INVENTION, CE PROCEDE EST CARACTERISE EN CE QUE L'ON COMMENCE PAR REALISER DE FACON CONNUE UN PRODUIT PANIFIE, QUI, APRES PETRISSAGE, FERMENTATION ET CUISSON, EST SOUMIS A UN SECHAGE ETOU A UN GRILLAGE, PUIS EST BROYE, APRES QUOI IL SUBIT LE PROCESSUS CONNU D'EXTRUSION-CUISSON. OBTENTION D'UN PRODUIT DE BOULANGERIE EXTRUDE A GOUT DE PAIN.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7734414A FR2409007A1 (fr) | 1977-11-16 | 1977-11-16 | Produit de boulangerie et son procede de fabrication |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7734414A FR2409007A1 (fr) | 1977-11-16 | 1977-11-16 | Produit de boulangerie et son procede de fabrication |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2409007A1 true FR2409007A1 (fr) | 1979-06-15 |
FR2409007B3 FR2409007B3 (fr) | 1980-08-08 |
Family
ID=9197671
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7734414A Granted FR2409007A1 (fr) | 1977-11-16 | 1977-11-16 | Produit de boulangerie et son procede de fabrication |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2409007A1 (fr) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1984003421A1 (fr) * | 1983-03-09 | 1984-09-13 | Eckardt Kg Pfanni Werk Otto | Melange pour semmelknodel et son procede de fabrication |
EP0151090A1 (fr) * | 1984-01-26 | 1985-08-07 | Battelle Memorial Institute | Procédé de fabrication d'articles de biscuiterie |
FR2642273A1 (fr) * | 1989-01-31 | 1990-08-03 | Sanner Emile | Poudre seche pour realiser des mets culinaires dont la cuisson est faite au four micro-ondes |
EP1554934A1 (fr) * | 2002-10-24 | 2005-07-20 | The Oyatsu Company, Ltd. | Procede de prodution d'un en-cas, en-cas et aliment de type en-cas |
-
1977
- 1977-11-16 FR FR7734414A patent/FR2409007A1/fr active Granted
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1984003421A1 (fr) * | 1983-03-09 | 1984-09-13 | Eckardt Kg Pfanni Werk Otto | Melange pour semmelknodel et son procede de fabrication |
EP0151090A1 (fr) * | 1984-01-26 | 1985-08-07 | Battelle Memorial Institute | Procédé de fabrication d'articles de biscuiterie |
FR2642273A1 (fr) * | 1989-01-31 | 1990-08-03 | Sanner Emile | Poudre seche pour realiser des mets culinaires dont la cuisson est faite au four micro-ondes |
EP1554934A1 (fr) * | 2002-10-24 | 2005-07-20 | The Oyatsu Company, Ltd. | Procede de prodution d'un en-cas, en-cas et aliment de type en-cas |
EP1554934A4 (fr) * | 2002-10-24 | 2006-05-03 | Oyatsu Company Ltd | Procede de prodution d'un en-cas, en-cas et aliment de type en-cas |
EP1946649A3 (fr) * | 2002-10-24 | 2008-07-30 | The Oyatsu Company, Ltd. | Aliment similaire à un en-cas |
Also Published As
Publication number | Publication date |
---|---|
FR2409007B3 (fr) | 1980-08-08 |
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