FR2409007A1 - Produit de boulangerie et son procede de fabrication - Google Patents

Produit de boulangerie et son procede de fabrication

Info

Publication number
FR2409007A1
FR2409007A1 FR7734414A FR7734414A FR2409007A1 FR 2409007 A1 FR2409007 A1 FR 2409007A1 FR 7734414 A FR7734414 A FR 7734414A FR 7734414 A FR7734414 A FR 7734414A FR 2409007 A1 FR2409007 A1 FR 2409007A1
Authority
FR
France
Prior art keywords
prod
main ingredient
bread
extrusion
crushed
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
FR7734414A
Other languages
English (en)
Other versions
FR2409007B3 (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.)
JACQUET BISCOTTE PAIN
Original Assignee
JACQUET BISCOTTE PAIN
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 JACQUET BISCOTTE PAIN filed Critical JACQUET BISCOTTE PAIN
Priority to FR7734414A priority Critical patent/FR2409007A1/fr
Publication of FR2409007A1 publication Critical patent/FR2409007A1/fr
Application granted granted Critical
Publication of FR2409007B3 publication Critical patent/FR2409007B3/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PROCEDE POUR L'OBTENTION D'UN PRODUIT DE BOULANGERIE PAR EXTRUSION-CUISSON. SELON L'INVENTION, CE PROCEDE EST CARACTERISE EN CE QUE L'ON COMMENCE PAR REALISER DE FACON CONNUE UN PRODUIT PANIFIE, QUI, APRES PETRISSAGE, FERMENTATION ET CUISSON, EST SOUMIS A UN SECHAGE ETOU A UN GRILLAGE, PUIS EST BROYE, APRES QUOI IL SUBIT LE PROCESSUS CONNU D'EXTRUSION-CUISSON. OBTENTION D'UN PRODUIT DE BOULANGERIE EXTRUDE A GOUT DE PAIN.
FR7734414A 1977-11-16 1977-11-16 Produit de boulangerie et son procede de fabrication Granted FR2409007A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7734414A FR2409007A1 (fr) 1977-11-16 1977-11-16 Produit de boulangerie et son procede de fabrication

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7734414A FR2409007A1 (fr) 1977-11-16 1977-11-16 Produit de boulangerie et son procede de fabrication

Publications (2)

Publication Number Publication Date
FR2409007A1 true FR2409007A1 (fr) 1979-06-15
FR2409007B3 FR2409007B3 (fr) 1980-08-08

Family

ID=9197671

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7734414A Granted FR2409007A1 (fr) 1977-11-16 1977-11-16 Produit de boulangerie et son procede de fabrication

Country Status (1)

Country Link
FR (1) FR2409007A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1984003421A1 (fr) * 1983-03-09 1984-09-13 Eckardt Kg Pfanni Werk Otto Melange pour semmelknodel et son procede de fabrication
EP0151090A1 (fr) * 1984-01-26 1985-08-07 Battelle Memorial Institute Procédé de fabrication d'articles de biscuiterie
FR2642273A1 (fr) * 1989-01-31 1990-08-03 Sanner Emile Poudre seche pour realiser des mets culinaires dont la cuisson est faite au four micro-ondes
EP1554934A4 (fr) * 2002-10-24 2006-05-03 Oyatsu Company Ltd Procede de prodution d'un en-cas, en-cas et aliment de type en-cas

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1984003421A1 (fr) * 1983-03-09 1984-09-13 Eckardt Kg Pfanni Werk Otto Melange pour semmelknodel et son procede de fabrication
EP0151090A1 (fr) * 1984-01-26 1985-08-07 Battelle Memorial Institute Procédé de fabrication d'articles de biscuiterie
FR2642273A1 (fr) * 1989-01-31 1990-08-03 Sanner Emile Poudre seche pour realiser des mets culinaires dont la cuisson est faite au four micro-ondes
EP1554934A4 (fr) * 2002-10-24 2006-05-03 Oyatsu Company Ltd Procede de prodution d'un en-cas, en-cas et aliment de type en-cas
EP1946649A3 (fr) * 2002-10-24 2008-07-30 The Oyatsu Company, Ltd. Aliment similaire à un en-cas

Also Published As

Publication number Publication date
FR2409007B3 (fr) 1980-08-08

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