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FR2203263A5 - Bread manufacture - by partly substituting protein rich hard wheat flour for normal flour and adding diastase - Google Patents

Bread manufacture - by partly substituting protein rich hard wheat flour for normal flour and adding diastase

Info

Publication number
FR2203263A5
FR2203263A5 FR7236997A FR7236997A FR2203263A5 FR 2203263 A5 FR2203263 A5 FR 2203263A5 FR 7236997 A FR7236997 A FR 7236997A FR 7236997 A FR7236997 A FR 7236997A FR 2203263 A5 FR2203263 A5 FR 2203263A5
Authority
FR
France
Prior art keywords
flour
normal
protein rich
hard wheat
wheat flour
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
Application number
FR7236997A
Other languages
French (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.)
Waast & Cie
Original Assignee
Waast & Cie
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 Waast & Cie filed Critical Waast & Cie
Priority to FR7236997A priority Critical patent/FR2203263A5/en
Application granted granted Critical
Publication of FR2203263A5 publication Critical patent/FR2203263A5/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

The amount diastase (I) is not 0.1%. (I) is a complex amilo-proteolitic of fungoid origin. The product has a yellowish colour and is rich in protein and Vitamin E. It is easily digested and good for curing constipation.
FR7236997A 1972-10-13 1972-10-13 Bread manufacture - by partly substituting protein rich hard wheat flour for normal flour and adding diastase Expired FR2203263A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7236997A FR2203263A5 (en) 1972-10-13 1972-10-13 Bread manufacture - by partly substituting protein rich hard wheat flour for normal flour and adding diastase

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7236997A FR2203263A5 (en) 1972-10-13 1972-10-13 Bread manufacture - by partly substituting protein rich hard wheat flour for normal flour and adding diastase

Publications (1)

Publication Number Publication Date
FR2203263A5 true FR2203263A5 (en) 1974-05-10

Family

ID=9105868

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7236997A Expired FR2203263A5 (en) 1972-10-13 1972-10-13 Bread manufacture - by partly substituting protein rich hard wheat flour for normal flour and adding diastase

Country Status (1)

Country Link
FR (1) FR2203263A5 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0154135A2 (en) * 1984-01-27 1985-09-11 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Process for the preparation of a bread dough
FR2839422A1 (en) * 2002-05-07 2003-11-14 Le Croustillant Sas DOUGH FOR PREPARING A BAKERY PRODUCT AND MORE PARTICULARLY A FROZEN PRE-BAKED BREAD

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0154135A2 (en) * 1984-01-27 1985-09-11 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Process for the preparation of a bread dough
EP0154135A3 (en) * 1984-01-27 1986-12-17 Muhlen- Und Backbetriebe Gmbh Lieken-Batscheider Process for the preparation of a bread dough
FR2839422A1 (en) * 2002-05-07 2003-11-14 Le Croustillant Sas DOUGH FOR PREPARING A BAKERY PRODUCT AND MORE PARTICULARLY A FROZEN PRE-BAKED BREAD
EP1362514A1 (en) * 2002-05-07 2003-11-19 Le Croustillant S.A.S. Dough for bakery product comprising flour and wheat semolina

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Legal Events

Date Code Title Description
TP Transmission of property
ST Notification of lapse