[go: up one dir, main page]

FR2426413A1 - Bread free of improvers and ascorbic acid - with excellent keeping properties - Google Patents

Bread free of improvers and ascorbic acid - with excellent keeping properties

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
French (fr)
Other versions
FR2426413B1 (en
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/en
Publication of FR2426413A1 publication Critical patent/FR2426413A1/en
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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 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

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

Bread is composed of a neutral flour contg. neither improvers nor ascorbic acid, an amt. of salt above that normally used (3g. more per 1. water), a higher amt. of water than normal (6-101. more per 100kg. flour), 12g yeast compared with 30g. normally used, and 20kg. of leaven per 100kg. flour instead of 10kg. normally used. The bread which is extremely digestible, keeps for =15 days.
FR7816365A 1978-05-26 1978-05-26 Bread free of improvers and ascorbic acid - with excellent keeping properties Granted FR2426413A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7816365A FR2426413A1 (en) 1978-05-26 1978-05-26 Bread free of improvers and ascorbic acid - with excellent keeping properties

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7816365A FR2426413A1 (en) 1978-05-26 1978-05-26 Bread free of improvers and ascorbic acid - with excellent keeping properties

Publications (2)

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

Family

ID=9208933

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7816365A Granted FR2426413A1 (en) 1978-05-26 1978-05-26 Bread free of improvers and ascorbic acid - with excellent keeping properties

Country Status (1)

Country Link
FR (1) FR2426413A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0089050A2 (en) * 1982-03-15 1983-09-21 Stauffer Chemical Company Fermentation aid for conventional baked goods
EP0233126A1 (en) * 1986-02-14 1987-08-19 Philippe Viron Natural overhydrated bread, a rapid process for its preparation, and a flour for carrying out the process
FR2628939A1 (en) * 1988-03-22 1989-09-29 Lescure Joel METHOD FOR MANUFACTURING A BREAD, BREAD PULP AND POOLISCH FOR CARRYING OUT SAID METHOD AND BREAD OBTAINED BY THIS IMPLEMENTATION
FR2649862A1 (en) * 1989-07-19 1991-01-25 Toupet Joseph Bread-making process
FR2825583A1 (en) * 2001-06-08 2002-12-13 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body
ES2209653A1 (en) * 2002-12-11 2004-06-16 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body

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 (en) * 1966-05-26 1967-07-07 High efficiency sourdough and baking process using this sourdough

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 (en) * 1966-05-26 1967-07-07 High efficiency sourdough and baking process using this sourdough

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 (en) * 1982-03-15 1983-09-21 Stauffer Chemical Company Fermentation aid for conventional baked goods
EP0089050A3 (en) * 1982-03-15 1986-06-11 Stauffer Chemical Company Fermentation aid for conventional baked goods
EP0233126A1 (en) * 1986-02-14 1987-08-19 Philippe Viron Natural overhydrated bread, a rapid process for its preparation, and a flour for carrying out the process
FR2594298A1 (en) * 1986-02-14 1987-08-21 Viron Philippe NATURAL BREAD, SURHYDRATE, METHOD OF MANUFACTURE AND FLOUR FOR IMPLEMENTING THE PROCESS
FR2628939A1 (en) * 1988-03-22 1989-09-29 Lescure Joel METHOD FOR MANUFACTURING A BREAD, BREAD PULP AND POOLISCH FOR CARRYING OUT SAID METHOD AND BREAD OBTAINED BY THIS IMPLEMENTATION
EP0338875A1 (en) * 1988-03-22 1989-10-25 Joel Pascal Lescure Process for the preparation of bread, dough and liquid ferment for this process and bread obtained by this process
FR2649862A1 (en) * 1989-07-19 1991-01-25 Toupet Joseph Bread-making process
FR2825583A1 (en) * 2001-06-08 2002-12-13 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body
ES2209653A1 (en) * 2002-12-11 2004-06-16 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body

Also Published As

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

Similar Documents

Publication Publication Date Title
BG42527A3 (en) Method for preparing human immunic interferon
FR2426413A1 (en) Bread free of improvers and ascorbic acid - with excellent keeping properties
JPS533586A (en) Preparation of l-amino acid by fermentation
JPS52125692A (en) Preparation of l-methionine
JPS54119089A (en) Microbial preparation of glycolic acid
GB1522942A (en) Process for preparing ethylene-carbon monoxide copolymers
JPS55104315A (en) Production of lactone polyester
JPS57194038A (en) Dispersant for calcium carbonate
JPS533593A (en) Preparation of gel-forming microbial protein
ES470603A1 (en) T-factor, CoA-SPC substantially free of proteolytic enzymes and its preparation
JPS52151732A (en) Prophylactic and therapeutic agent against bacterial
JPS5428893A (en) Preparation of sarcosine oxidase
JPS5523980A (en) Production of soy sauce
JPS52125687A (en) Method of producing yeast of high glutathione content
JPS5394089A (en) Preparation of glutathione
JPS5394088A (en) Preparation of glutathione
JPS55157524A (en) Liquid branched-chain saturated higher aliphatic polyol
JPS5743684A (en) Preparation of maltose dehydrogenase
JPS57146576A (en) Xylanase x-a, x-b-i, or x-b-ii and their preparations
FR2425807A1 (en) Prodn. of bread paste for deferred baking - prepd. without fermentation and frozen before baking
JPS5239045A (en) A supervisory control system over a mis-alignment of a thrust bearing
JPS55158104A (en) Stable calcium hypochlorite composition
EP0055055A3 (en) Method of stabilizing hydrophilic polymer compositions and stabilized hydrophilic polymer compositions
JPS53136583A (en) Microbial preparation of dihydropyrimidinase specimen
JPS5441012A (en) Remote controller

Legal Events

Date Code Title Description
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
CL Concession to grant licences
TP Transmission of property
GC Lien (pledge) constituted
ST Notification of lapse