FR2426413A1 - Procede de fabrication d'un pain naturel - Google Patents

Procede de fabrication d'un pain naturel

Info

Publication number
FR2426413A1
FR2426413A1 FR7816365A FR7816365A FR2426413A1 FR 2426413 A1 FR2426413 A1 FR 2426413A1 FR 7816365 A FR7816365 A FR 7816365A FR 7816365 A FR7816365 A FR 7816365A FR 2426413 A1 FR2426413 A1 FR 2426413A1
Authority
FR
France
Prior art keywords
improvers
ascorbic acid
bread
keeping properties
per
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
Application number
FR7816365A
Other languages
English (en)
Other versions
FR2426413B1 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7816365A priority Critical patent/FR2426413A1/fr
Publication of FR2426413A1 publication Critical patent/FR2426413A1/fr
Application granted granted Critical
Publication of FR2426413B1 publication Critical patent/FR2426413B1/fr
Granted legal-status Critical Current

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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

a. Composition et fabrication d'un pain naturel. b. Pain naturel composé de farine sans produits améliorants, avec plus de sel, d'eau et de levain que dans le pain traditionnel mais avec moins de levure. Après pétrissage et levage de la pâte cette dernière est découpée en morceaux, puis cuite au four à une température de 280 degrés pendant 60 minutes. c. L'invention concerne la fabrication d'un pain naturel, extrêmement digeste, d'une conservation parfaite tant sur le plan de la fraîcheur que sur celui des qualités gustatives.
FR7816365A 1978-05-26 1978-05-26 Procede de fabrication d'un pain naturel Granted FR2426413A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7816365A FR2426413A1 (fr) 1978-05-26 1978-05-26 Procede de fabrication d'un pain naturel

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7816365A FR2426413A1 (fr) 1978-05-26 1978-05-26 Procede de fabrication d'un pain naturel

Publications (2)

Publication Number Publication Date
FR2426413A1 true FR2426413A1 (fr) 1979-12-21
FR2426413B1 FR2426413B1 (fr) 1980-11-14

Family

ID=9208933

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7816365A Granted FR2426413A1 (fr) 1978-05-26 1978-05-26 Procede de fabrication d'un pain naturel

Country Status (1)

Country Link
FR (1) FR2426413A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0089050A2 (fr) * 1982-03-15 1983-09-21 Stauffer Chemical Company Auxiliaire de fermentation pour produits de boulangerie conventionnels
EP0233126A1 (fr) * 1986-02-14 1987-08-19 Philippe Viron Pain naturel surhydraté, son procédé de fabrication rapide et farine pour la mise en oeuvre du procédé
FR2628939A1 (fr) * 1988-03-22 1989-09-29 Lescure Joel Procede de fabrication d'un pain, pate a pain et poolisch pour la mise en oeuvre dudit procede et pain obtenu par cette mise en oeuvre
FR2649862A1 (fr) * 1989-07-19 1991-01-25 Toupet Joseph Procede de panification
FR2825583A1 (fr) * 2001-06-08 2002-12-13 Christian Nury Pain sans additifs et son procede de fabrication
ES2209653A1 (es) * 2002-12-11 2004-06-16 Christian Nury Procedimiento para la fabricacion de pan rustico.

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1529649A (en) * 1923-03-28 1925-03-17 Fleischmann Co Preparation and treatment of bread dough
GB474288A (en) * 1936-04-22 1937-10-22 Gustav Gerson Haber Improvements in or relating to the manufacture of bread, rolls or the like
FR1487462A (fr) * 1966-05-26 1967-07-07 Levain de haute efficacité et procédé de panification utilisant ce levain

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1529649A (en) * 1923-03-28 1925-03-17 Fleischmann Co Preparation and treatment of bread dough
GB474288A (en) * 1936-04-22 1937-10-22 Gustav Gerson Haber Improvements in or relating to the manufacture of bread, rolls or the like
FR1487462A (fr) * 1966-05-26 1967-07-07 Levain de haute efficacité et procédé de panification utilisant ce levain

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
EXBK/47 *
EXBK/54 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0089050A2 (fr) * 1982-03-15 1983-09-21 Stauffer Chemical Company Auxiliaire de fermentation pour produits de boulangerie conventionnels
EP0089050A3 (fr) * 1982-03-15 1986-06-11 Stauffer Chemical Company Auxiliaire de fermentation pour produits de boulangerie conventionnels
EP0233126A1 (fr) * 1986-02-14 1987-08-19 Philippe Viron Pain naturel surhydraté, son procédé de fabrication rapide et farine pour la mise en oeuvre du procédé
FR2594298A1 (fr) * 1986-02-14 1987-08-21 Viron Philippe Pain naturel, surhydrate, procede de fabrication et farine pour la mise en oeuvre du procede
FR2628939A1 (fr) * 1988-03-22 1989-09-29 Lescure Joel Procede de fabrication d'un pain, pate a pain et poolisch pour la mise en oeuvre dudit procede et pain obtenu par cette mise en oeuvre
EP0338875A1 (fr) * 1988-03-22 1989-10-25 Joel Pascal Lescure Procédé de fabrication d'un pain, pâte à pain et poolisch pour la mise en oeuvre dudit procédé et pain obtenu par cette mise en oeuvre
FR2649862A1 (fr) * 1989-07-19 1991-01-25 Toupet Joseph Procede de panification
FR2825583A1 (fr) * 2001-06-08 2002-12-13 Christian Nury Pain sans additifs et son procede de fabrication
ES2209653A1 (es) * 2002-12-11 2004-06-16 Christian Nury Procedimiento para la fabricacion de pan rustico.

Also Published As

Publication number Publication date
FR2426413B1 (fr) 1980-11-14

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TP Transmission of property
GC Lien (pledge) constituted
ST Notification of lapse