CH419012A - Verfahren zur Erhöhung der Haltbarkeit von Backwaren - Google Patents
Verfahren zur Erhöhung der Haltbarkeit von BackwarenInfo
- Publication number
- CH419012A CH419012A CH1402661A CH1402661A CH419012A CH 419012 A CH419012 A CH 419012A CH 1402661 A CH1402661 A CH 1402661A CH 1402661 A CH1402661 A CH 1402661A CH 419012 A CH419012 A CH 419012A
- Authority
- CH
- Switzerland
- Prior art keywords
- increasing
- shelf life
- baked goods
- baked
- goods
- Prior art date
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
- A21D15/00—Improving finished, partly finished or par-baked bakery products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B45/00—Preservation of finished bakery products
-
- 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic 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
- 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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DED34856A DE1141602B (de) | 1960-12-01 | 1960-12-01 | Verfahren zur Erhoehung der Haltbarkeit von Brot und aehnlichen Backwaren |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH419012A true CH419012A (de) | 1966-08-31 |
Family
ID=7042385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH1402661A CH419012A (de) | 1960-12-01 | 1961-12-01 | Verfahren zur Erhöhung der Haltbarkeit von Backwaren |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE611041A (de) |
| CH (1) | CH419012A (de) |
| DE (1) | DE1141602B (de) |
| GB (1) | GB930575A (de) |
-
1960
- 1960-12-01 DE DED34856A patent/DE1141602B/de active Pending
-
1961
- 1961-12-01 GB GB43124/61A patent/GB930575A/en not_active Expired
- 1961-12-01 BE BE611041A patent/BE611041A/fr unknown
- 1961-12-01 CH CH1402661A patent/CH419012A/de unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BE611041A (fr) | 1962-03-30 |
| DE1141602B (de) | 1962-12-27 |
| GB930575A (en) | 1963-07-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CH423247A (de) | Verfahren zur Herstellung von Polyestern | |
| CH470841A (de) | Verfahren zur Herstellung von Diät-Backwaren | |
| CH386031A (de) | Verfahren zur Herstellung von Leuchtmassen | |
| CH428733A (de) | Verfahren zur Herstellung von 1-(Aroylalkyl)-4-carbamylpiperidinen | |
| CH426765A (de) | Verfahren zur Herstellung von Telomerisationsprodukten | |
| CH431230A (de) | Verfahren zur Reinigung der Oberfläche von Metallgegenständen | |
| CH419773A (de) | Verfahren zur Grünpatinierung von Gegenständen | |
| CH407925A (de) | Verfahren zur Erhöhung der Eiweissstabilität von Bier | |
| CH390270A (de) | Verfahren zur Herstellung von Nitrilen | |
| CH450328A (de) | Verfahren zur Erhöhung der Lagerfähigkeit von Hopfen | |
| CH385813A (de) | Verfahren zur Herstellung von Dioxyaceton | |
| CH401357A (de) | Verfahren zur Herstellung von Rufomycin | |
| CH397573A (de) | Verfahren zur Herstellung von Walzprodukten | |
| CH419012A (de) | Verfahren zur Erhöhung der Haltbarkeit von Backwaren | |
| CH396008A (de) | Verfahren zur Herstellung von Sulfonamiden der Pyrimidinreihe | |
| CH437311A (de) | Verfahren zur Herstellung von Sulfonamiden | |
| CH398554A (de) | Verfahren zur Herstellung von Phosphordithioaten | |
| CH387618A (de) | Verfahren zur Herstellung von oberflächenaktiven Produkten | |
| CH398572A (de) | Verfahren zur Herstellung von 3-Oxo-Steroiden | |
| CH438901A (de) | Verfahren zur Verbesserung der Haltbarkeit von Flüssigkeiten, insbesondere von flüssigen Lebensmitteln | |
| CH397674A (de) | Verfahren zur Herstellung von Dialkoxyvinylboran | |
| CH404670A (de) | Verfahren zur Herstellung von w-Lactamen | |
| CH427808A (de) | Verfahren zur Herstellung von Emetinderivaten | |
| CH414149A (de) | Verfahren zur Stabilisierung von Polycaprolactam | |
| CH411350A (de) | Verfahren zur Alkali-Polymerisation von Caprolactam |