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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
A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
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FR33149D1927-03-171927-03-17Procédé pour stériliser, vieillir et blanchir des denrées alimentaires en particulier des produits farineux
ExpiredFR33149E
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