ATE55862T1 - Natuerliches ueberhydratisiertes brot, verfahren zur schnellen herstellung desselben und mehl zur durchfuehrung dieses verfahrens. - Google Patents

Natuerliches ueberhydratisiertes brot, verfahren zur schnellen herstellung desselben und mehl zur durchfuehrung dieses verfahrens.

Info

Publication number: ATE55862T1
Authority: AT; Austria
Prior art keywords: lumps; dough; weight; bowl; beater
Prior art date: 1986-02-14

Application number

AT87400316T

Other languages

English (en)

Inventor

Philippe Viron

Original Assignee

Philippe Viron

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.)

1986-02-14

Filing date

1987-02-12

Publication date

1990-09-15

1987-02-12 Application filed by Philippe Viron filed Critical Philippe Viron

1990-09-15 Application granted granted Critical

1990-09-15 Publication of ATE55862T1 publication Critical patent/ATE55862T1/de

Links

235000008429 bread Nutrition 0.000 title abstract 2
238000000034 method Methods 0.000 title abstract 2
238000004519 manufacturing process Methods 0.000 title 1
240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
108010068370 Glutens Proteins 0.000 abstract 1
238000010009 beating Methods 0.000 abstract 1
235000021312 gluten Nutrition 0.000 abstract 1
239000008240 homogeneous mixture Substances 0.000 abstract 1
239000004615 ingredient Substances 0.000 abstract 1
238000004898 kneading Methods 0.000 abstract 1
238000002360 preparation method Methods 0.000 abstract 1
235000018102 proteins Nutrition 0.000 abstract 1
108090000623 proteins and genes Proteins 0.000 abstract 1
102000004169 proteins and genes Human genes 0.000 abstract 1
238000007493 shaping process Methods 0.000 abstract 1

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

Landscapes

Chemical & Material Sciences (AREA)
Inorganic Chemistry (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Noodles (AREA)

AT87400316T 1986-02-14 1987-02-12 Natuerliches ueberhydratisiertes brot, verfahren zur schnellen herstellung desselben und mehl zur durchfuehrung dieses verfahrens. ATE55862T1 (de)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
FR8602018A FR2594298B1 (fr)	1986-02-14	1986-02-14	Pain naturel, surhydrate, procede de fabrication et farine pour la mise en oeuvre du procede
EP87400316A EP0233126B1 (de)	1986-02-14	1987-02-12	Natürliches überhydratisiertes Brot, Verfahren zur schnellen Herstellung desselben und Mehl zur Durchführung dieses Verfahrens

Publications (1)

Publication Number	Publication Date
ATE55862T1 true ATE55862T1 (de)	1990-09-15

Family

ID=9332130

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT87400316T ATE55862T1 (de)	1986-02-14	1987-02-12	Natuerliches ueberhydratisiertes brot, verfahren zur schnellen herstellung desselben und mehl zur durchfuehrung dieses verfahrens.

Country Status (6)

Country	Link
EP (1)	EP0233126B1 (de)
JP (1)	JPS62190040A (de)
AT (1)	ATE55862T1 (de)
DE (1)	DE3764482D1 (de)
ES (1)	ES2018275B3 (de)
FR (1)	FR2594298B1 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR2628939B1 (fr) *	1988-03-22	1991-10-31	Lescure Joel	Procede de fabrication d'un pain, pate a pain et poolisch pour la mise en oeuvre dudit procede et pain obtenu par cette mise en oeuvre
CH686394A5 (fr) *	1993-12-21	1996-03-29	Aime Pouly	Pain et sa pate.
JP4231312B2 (ja) *	2003-03-20	2009-02-25	日清製粉株式会社	パン類の製造法
EP2079498B1 (de)	2006-11-08	2014-03-19	Haemonetics Corporation	Adaptierbares perioperatives System zur Gewinnung von Zellen und Einwegeinheiten dafür
US20110262594A1 (en) *	2010-04-24	2011-10-27	Lin Cheong Carson	Method for the production of bread

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR1070174A (fr) *	1953-01-28	1954-07-20	Joseph Rank Ltd	Procédé perfectionné de fabrication de pain au moyen de farine non traitée et non blanchie et pain ainsi obtenu
JPS5115653A (en) *	1974-07-31	1976-02-07	Masao Torigoe	Panruino seizohoho
FR2426413A1 (fr) *	1978-05-26	1979-12-21	Payet Rene	Procede de fabrication d'un pain naturel
JPS54160783A (en) *	1978-06-07	1979-12-19	Asahi Denka Kogyo Kk	Production of high water content cake
JPS5688741A (en) *	1979-12-17	1981-07-18	Donku Kk	Production of hard baked bread
JPS5898033A (ja) *	1981-12-08	1983-06-10	太陽油脂株式会社	高配合パンの製法
JPS58101636A (ja) *	1981-12-09	1983-06-16	日本製粉株式会社	パン類の製法

1986
- 1986-02-14 FR FR8602018A patent/FR2594298B1/fr not_active Expired - Lifetime
1987
- 1987-02-12 ES ES87400316T patent/ES2018275B3/es not_active Expired - Lifetime
- 1987-02-12 DE DE8787400316T patent/DE3764482D1/de not_active Expired - Lifetime
- 1987-02-12 EP EP87400316A patent/EP0233126B1/de not_active Expired - Lifetime
- 1987-02-12 AT AT87400316T patent/ATE55862T1/de not_active IP Right Cessation
- 1987-02-13 JP JP62029929A patent/JPS62190040A/ja active Pending

Also Published As

Publication number	Publication date
FR2594298B1 (fr)	1991-02-22
ES2018275B3 (es)	1991-04-01
EP0233126B1 (de)	1990-08-29
FR2594298A1 (fr)	1987-08-21
JPS62190040A (ja)	1987-08-20
DE3764482D1 (de)	1990-10-04
EP0233126A1 (de)	1987-08-19

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Legal Events

Date	Code	Title	Description
1991-03-15	RER	Ceased as to paragraph 5 lit. 3 law introducing patent treaties