FR2710499B1 - Composition de farine panifiable et son utilisation. - Google Patents
Composition de farine panifiable et son utilisation.Info
- Publication number
- FR2710499B1 FR2710499B1 FR9311881A FR9311881A FR2710499B1 FR 2710499 B1 FR2710499 B1 FR 2710499B1 FR 9311881 A FR9311881 A FR 9311881A FR 9311881 A FR9311881 A FR 9311881A FR 2710499 B1 FR2710499 B1 FR 2710499B1
- Authority
- FR
- France
- Prior art keywords
- bread
- composition
- making flour
- flour
- making
- 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.)
- Expired - Lifetime
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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9311881A FR2710499B1 (fr) | 1993-09-30 | 1993-09-30 | Composition de farine panifiable et son utilisation. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9311881A FR2710499B1 (fr) | 1993-09-30 | 1993-09-30 | Composition de farine panifiable et son utilisation. |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2710499A1 FR2710499A1 (fr) | 1995-04-07 |
FR2710499B1 true FR2710499B1 (fr) | 1995-12-22 |
Family
ID=9451571
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR9311881A Expired - Lifetime FR2710499B1 (fr) | 1993-09-30 | 1993-09-30 | Composition de farine panifiable et son utilisation. |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2710499B1 (fr) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2490897C1 (ru) * | 2012-04-06 | 2013-08-27 | Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Россельхозакадемии (ГНУ ГОСНИИХП Россельхозакадемии) | Способ приготовления хлеба из муки тритикале |
RU2556904C1 (ru) * | 2014-04-11 | 2015-07-20 | Федеральное государственное бюджетное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГБНУ НИИХП) | Способ приготовления хлеба на тритикале |
RU2755689C1 (ru) * | 2021-03-05 | 2021-09-20 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Способ производства хлеба |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB187935A (en) * | 1921-10-27 | 1923-01-04 | Robert Graham | A new or improved bread and process for making same |
FR2640470B1 (fr) * | 1988-12-19 | 1992-03-27 | Leveque Maurice | Procede de fabrication d'un pain a croute ferme et mie briochee |
-
1993
- 1993-09-30 FR FR9311881A patent/FR2710499B1/fr not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
FR2710499A1 (fr) | 1995-04-07 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
CL | Concession to grant licences |