PL364935A1 - Optimized wheat flour - Google Patents

Optimized wheat flour

Info

Publication number
PL364935A1
PL364935A1 PL01364935A PL36493501A PL364935A1 PL 364935 A1 PL364935 A1 PL 364935A1 PL 01364935 A PL01364935 A PL 01364935A PL 36493501 A PL36493501 A PL 36493501A PL 364935 A1 PL364935 A1 PL 364935A1
Authority
PL
Poland
Prior art keywords
wheat flour
optimized
optimized wheat
flour
wheat
Prior art date
Application number
PL01364935A
Other languages
Polish (pl)
Inventor
Herbert Pritscher
Original Assignee
Kampffmeyer Muhlen Gmbh
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 Kampffmeyer Muhlen Gmbh filed Critical Kampffmeyer Muhlen Gmbh
Publication of PL364935A1 publication Critical patent/PL364935A1/en

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PL01364935A 2000-05-23 2001-01-10 Optimized wheat flour PL364935A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10025376A DE10025376A1 (en) 2000-05-23 2000-05-23 Optimized wheat flour
PCT/EP2001/000226 WO2001089306A1 (en) 2000-05-23 2001-01-10 Optimized wheat flour

Publications (1)

Publication Number Publication Date
PL364935A1 true PL364935A1 (en) 2004-12-27

Family

ID=7643160

Family Applications (1)

Application Number Title Priority Date Filing Date
PL01364935A PL364935A1 (en) 2000-05-23 2001-01-10 Optimized wheat flour

Country Status (8)

Country Link
EP (1) EP1283677A1 (en)
AU (1) AU2001237284A1 (en)
CZ (1) CZ20023959A3 (en)
DE (1) DE10025376A1 (en)
HU (1) HUP0301931A2 (en)
PL (1) PL364935A1 (en)
SI (1) SI20901A (en)
WO (1) WO2001089306A1 (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2990285A (en) * 1958-12-05 1961-06-27 O'neal Annie Catherine Composition containing sesame seeds and process for the utilization thereof
US4000330A (en) * 1975-04-28 1976-12-28 Central Soya Company, Inc. Pasta product
DE3013348A1 (en) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl METHOD FOR PRODUCING BAKERY PRODUCTS
DE4443952C5 (en) * 1994-12-09 2005-10-06 Kunstmühle Reisgang Josef Scheller GmbH Wheat flour mixture containing common wheat flour and a proportion of durum wheat flour and their use for bread baking
RU2138953C1 (en) * 1998-09-21 1999-10-10 Павленко Николай Евстафьевич Biscuits "grechishnoye"

Also Published As

Publication number Publication date
SI20901A (en) 2002-12-31
DE10025376A1 (en) 2001-12-06
HUP0301931A2 (en) 2003-09-29
AU2001237284A1 (en) 2001-12-03
EP1283677A1 (en) 2003-02-19
WO2001089306A1 (en) 2001-11-29
CZ20023959A3 (en) 2003-03-12

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Legal Events

Date Code Title Description
DISC Decisions on discontinuance of the proceedings (taken after the publication of the particulars of the applications)