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FR2636504B1 - FLOUR FOR THE MANUFACTURE OF A BREAD OF THE STRIP TYPE, METHOD OF MANUFACTURING SUCH A STRIP, AND STRIP OBTAINED - Google Patents

FLOUR FOR THE MANUFACTURE OF A BREAD OF THE STRIP TYPE, METHOD OF MANUFACTURING SUCH A STRIP, AND STRIP OBTAINED

Info

Publication number
FR2636504B1
FR2636504B1 FR8812191A FR8812191A FR2636504B1 FR 2636504 B1 FR2636504 B1 FR 2636504B1 FR 8812191 A FR8812191 A FR 8812191A FR 8812191 A FR8812191 A FR 8812191A FR 2636504 B1 FR2636504 B1 FR 2636504B1
Authority
FR
France
Prior art keywords
strip
bread
flour
manufacture
manufacturing
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 - Fee Related
Application number
FR8812191A
Other languages
French (fr)
Other versions
FR2636504A1 (en
Inventor
Ernest Regnier
Jean Yves Guinard
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.)
COUTELET MINOTERIE
GUINARD JEAN
Original Assignee
COUTELET MINOTERIE
GUINARD JEAN
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 COUTELET MINOTERIE, GUINARD JEAN filed Critical COUTELET MINOTERIE
Priority to FR8812191A priority Critical patent/FR2636504B1/en
Publication of FR2636504A1 publication Critical patent/FR2636504A1/en
Application granted granted Critical
Publication of FR2636504B1 publication Critical patent/FR2636504B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D2/08—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
    • A21D2/36—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
    • 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)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8812191A 1988-09-19 1988-09-19 FLOUR FOR THE MANUFACTURE OF A BREAD OF THE STRIP TYPE, METHOD OF MANUFACTURING SUCH A STRIP, AND STRIP OBTAINED Expired - Fee Related FR2636504B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8812191A FR2636504B1 (en) 1988-09-19 1988-09-19 FLOUR FOR THE MANUFACTURE OF A BREAD OF THE STRIP TYPE, METHOD OF MANUFACTURING SUCH A STRIP, AND STRIP OBTAINED

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8812191A FR2636504B1 (en) 1988-09-19 1988-09-19 FLOUR FOR THE MANUFACTURE OF A BREAD OF THE STRIP TYPE, METHOD OF MANUFACTURING SUCH A STRIP, AND STRIP OBTAINED

Publications (2)

Publication Number Publication Date
FR2636504A1 FR2636504A1 (en) 1990-03-23
FR2636504B1 true FR2636504B1 (en) 1992-03-06

Family

ID=9370128

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8812191A Expired - Fee Related FR2636504B1 (en) 1988-09-19 1988-09-19 FLOUR FOR THE MANUFACTURE OF A BREAD OF THE STRIP TYPE, METHOD OF MANUFACTURING SUCH A STRIP, AND STRIP OBTAINED

Country Status (1)

Country Link
FR (1) FR2636504B1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03244340A (en) * 1990-02-21 1991-10-31 Lotte Co Ltd Production of biscuit by enzymatic treatment
ES2039308B1 (en) * 1992-02-24 1994-05-01 Zonumar S L BREADABLE MASS FOR SEMI-INTEGRAL WHITE BREAD MANUFACTURE.
FR2825583B1 (en) * 2001-06-08 2005-07-08 Christian Nury BREAD WITHOUT ADDITIVES AND PROCESS FOR PRODUCING THE SAME
FR2840772B1 (en) * 2002-06-14 2005-02-18 Meuniers Du Littoral FLOURING FLOUR FOR ARTISAN OR INDUSTRIAL BAKERY CONTAINING CEREAL GERM
ES2209653B1 (en) * 2002-12-11 2005-10-01 Christian Nury PROCEDURE FOR THE MANUFACTURE OF RUSTIC BREAD.
ES2264327B1 (en) * 2004-06-14 2007-11-16 Consorci De L'espai Rural De Gallecs BAKERY PRODUCT.

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH345854A (en) * 1954-10-19 1960-04-30 Willy Dr Ruckdeschel Process for making baked goods
FR2054712A5 (en) * 1969-07-24 1971-05-07 Lemoine Lucien Fermentation accelerator esp for bread
FR2574628B1 (en) * 1984-12-13 1987-08-14 Meunerie Ste Auxiliaire PROCESS ALLOWING THE MANUFACTURE OF FRENCH BREAD BREADS, WITH HIGH PERCENTAGES OF FLOURS OTHER THAN WHEAT, AND PARTICULARLY MAIZE AND cassava flour

Also Published As

Publication number Publication date
FR2636504A1 (en) 1990-03-23

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Legal Events

Date Code Title Description
TP Transmission of property
CA Change of address
ST Notification of lapse

Effective date: 20080531