FR947040A - Extrait concentré vitaminé et biscuit contenant cet extrait - Google Patents

Extrait concentré vitaminé et biscuit contenant cet extrait

Info

Publication number
FR947040A
FR947040A FR947040DA FR947040A FR 947040 A FR947040 A FR 947040A FR 947040D A FR947040D A FR 947040DA FR 947040 A FR947040 A FR 947040A
Authority
FR
France
Prior art keywords
extract
biscuit containing
concentrated vitamin
concentrated
biscuit
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.)
Expired
Application number
Other languages
English (en)
Inventor
Maurice Boutteaux
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 filed Critical
Application granted granted Critical
Publication of FR947040A publication Critical patent/FR947040A/fr
Expired 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
    • A21D8/02—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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
FR947040D 1947-05-13 1947-05-13 Extrait concentré vitaminé et biscuit contenant cet extrait Expired FR947040A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR947040T 1947-05-13

Publications (1)

Publication Number Publication Date
FR947040A true FR947040A (fr) 1949-06-21

Family

ID=9473249

Family Applications (1)

Application Number Title Priority Date Filing Date
FR947040D Expired FR947040A (fr) 1947-05-13 1947-05-13 Extrait concentré vitaminé et biscuit contenant cet extrait

Country Status (1)

Country Link
FR (1) FR947040A (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITSR20130002A1 (it) * 2013-10-08 2015-04-08 Danilo Ciciulla Nuovo processo industriale di lavorazione per la produzione di alimenti farinacei, destinati a soggetti con malattia celiaca clinicamente manifesta, a base di farine comuni.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITSR20130002A1 (it) * 2013-10-08 2015-04-08 Danilo Ciciulla Nuovo processo industriale di lavorazione per la produzione di alimenti farinacei, destinati a soggetti con malattia celiaca clinicamente manifesta, a base di farine comuni.
WO2015052665A1 (fr) * 2013-10-08 2015-04-16 Ciciulla Danilo Procédé de préparation de produits alimentaires à base de farine semi-finis comprenant un élément présentant une activité trans-glutaminase et une source de lysine

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