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Brevet Année : 2021

FATTY AERY BREAD DOUGH

Résumé

The invention relates to a fatty aery bread and its dough with a low firmness in view of its quantity of sugar and fat. In particular, the fatty aery bread dough comprises : flour, butter, eggs, sugar, yeast, salt and liquid like water or milk and filling agents comprising pregelatinized starch or/and vegetal proteins with prolamins natives free
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Dates et versions

hal-04266336 , version 1 (31-10-2023)

Identifiants

  • HAL Id : hal-04266336 , version 1

Citer

François Buche, Cécile Buche-Foissy, Julie Branchu. FATTY AERY BREAD DOUGH. France, Patent n° : EP 3 909 429 Al. 2021. ⟨hal-04266336⟩
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