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FI810203A7 - Menetelmä korkealaatuisen, hyvin säilyvän vehnäleivän valmistamiseksi. - Google Patents

Menetelmä korkealaatuisen, hyvin säilyvän vehnäleivän valmistamiseksi. Download PDF

Info

Publication number
FI810203A7
FI810203A7 FI810203A FI810203A FI810203A7 FI 810203 A7 FI810203 A7 FI 810203A7 FI 810203 A FI810203 A FI 810203A FI 810203 A FI810203 A FI 810203A FI 810203 A7 FI810203 A7 FI 810203A7
Authority
FI
Finland
Prior art keywords
preserved
quality
well
making high
wheat bread
Prior art date
Application number
FI810203A
Other languages
English (en)
Swedish (sv)
Other versions
FI810203L (fi
Inventor
Istvan Janosi
Tihamer Jankovits
Lajos Kiss
Toth, (Balogh) Anna
Benö Nagy
Janos Hajdinak
Original Assignee
Kalocsai Suto Es Edesipari Vall
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 Kalocsai Suto Es Edesipari Vall filed Critical Kalocsai Suto Es Edesipari Vall
Publication of FI810203L publication Critical patent/FI810203L/fi
Publication of FI810203A7 publication Critical patent/FI810203A7/fi

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
    • 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
    • A21D2/36—Vegetable material
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FI810203A 1980-01-28 1981-01-26 Menetelmä korkealaatuisen, hyvin säilyvän vehnäleivän valmistamiseksi. FI810203A7 (fi)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU8080175A HU179821B (en) 1980-01-28 1980-01-28 Process for producing freshly storable flake bread

Publications (2)

Publication Number Publication Date
FI810203L FI810203L (fi) 1981-07-29
FI810203A7 true FI810203A7 (fi) 1981-07-29

Family

ID=10948321

Family Applications (1)

Application Number Title Priority Date Filing Date
FI810203A FI810203A7 (fi) 1980-01-28 1981-01-26 Menetelmä korkealaatuisen, hyvin säilyvän vehnäleivän valmistamiseksi.

Country Status (12)

Country Link
US (1) US4382096A (fi)
JP (1) JPS56158045A (fi)
AT (1) AT374084B (fi)
BE (1) BE887245A (fi)
DD (1) DD157303A5 (fi)
DE (1) DE3102793C2 (fi)
ES (1) ES8205525A1 (fi)
FI (1) FI810203A7 (fi)
FR (1) FR2474280A1 (fi)
HU (1) HU179821B (fi)
NL (1) NL8100405A (fi)
SE (1) SE8100472L (fi)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2629307A1 (fr) * 1988-03-31 1989-10-06 Pain Mie Francais Sa Amelioration des qualites organoleptiques et physiques des pains tranches longue et moyenne conservation
JPH0499436A (ja) * 1990-08-20 1992-03-31 Sanwa Foods:Kk トウモロコシパン及びその製造方法
MXPA02010577A (es) * 2000-04-28 2003-03-10 Unilever Nv Produccion de granos de cereal mejorados o harina de cereal mejorada.
CN107495102A (zh) * 2017-09-18 2017-12-22 青岛洪亭制粉有限公司 一种玉米馒头预拌粉及其制备方法

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US492969A (en) * 1893-03-07 Flour compound
DE276886C (fi) *
DE296648C (de) * 1917-01-29 Josef Oebel u. Konrad Adenauer in Köln Llndenthal Jean Oebel Verfahren zur Herstellung eines dem rheinischen Roggenschwarzbrot ähnelnden Schrotbrotes
US958494A (en) * 1909-07-24 1910-05-17 Charles Herendeen Process of making flour.
US1272220A (en) * 1917-09-22 1918-07-09 Joseph Morris Clarke Process of making leavened bread from wheat-flour and cornmeal.
US1262506A (en) * 1918-01-12 1918-04-09 William B Johnson Method for making bread.
DE423376C (de) * 1922-12-03 1925-12-29 Theodor Schlueter Verfahren, Reis oder Reismehl fuer Backzwecke in Verbindung mit Getreidemehl geeignet zu machen
DE1034112B (de) * 1956-04-04 1958-07-17 Erna Rose Schulz Geb Rahmel Verfahren zur Herstellung von Diaet-Backwaren
US3429712A (en) * 1965-04-29 1969-02-25 Mrs Bohnet S Bakery Inc Method for producing yeast-leavened baked goods
US3979523A (en) * 1974-07-30 1976-09-07 International Telephone And Telegraph Corporation Reduced calorie bread and method of making same
HU170052B (fi) * 1974-08-17 1977-03-28

Also Published As

Publication number Publication date
FR2474280A1 (fr) 1981-07-31
BE887245A (fr) 1981-05-14
SE8100472L (sv) 1981-07-29
AT374084B (de) 1984-03-12
US4382096A (en) 1983-05-03
FI810203L (fi) 1981-07-29
DE3102793C2 (de) 1984-10-04
HU179821B (en) 1982-12-28
NL8100405A (nl) 1981-08-17
JPS56158045A (en) 1981-12-05
DD157303A5 (de) 1982-11-03
DE3102793A1 (de) 1981-12-10
ES499479A0 (es) 1982-08-16
ATA28481A (de) 1983-08-15
ES8205525A1 (es) 1982-08-16

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Legal Events

Date Code Title Description
FD Application lapsed

Owner name: KALOCSAI SUTO-ES EDESIPARI VALLALAT