Title:
パン生地のカルシウム強化
Document Type and Number:
Japanese Patent JP4647626
Kind Code:
B2
Abstract:
Calcium fortified leavened baked product comprising an amount of calcium carbonate sufficient to provide 0.2-1.2% by weight elemental calcium based on the weight of said baked product, said calcium carbonate having a mean particle diameter from 0.05-30 ¼m , and flour, wherein the baked product has a pH from 3.0-6.0, and has one or more qualities selected from taste, texture, and crumb structure that is substantially identical to the same quality of an otherwise identical baked product that has not been fortified with calcium; and wherein a) the flour is substantially free of bran and free of wheat middlings; or b) at least 96% by weight of said flour is comprised of patent flour.
Inventors:
Dibble James W.
Lang Kevin W.
Murphy Gregory Bee.
Lang Kevin W.
Murphy Gregory Bee.
Application Number:
JP2006551159A
Publication Date:
March 09, 2011
Filing Date:
January 10, 2005
Export Citation:
Assignee:
De La Beau El L. C.
International Classes:
A21D2/02; A21D2/14; A21D13/00; A23K1/175; A23L1/304
Domestic Patent References:
| JP6178644A | ||||
| JP2501619A | ||||
| JP62501843A | ||||
| JP56097248A | ||||
| JP9121811A | ||||
| JP2001190227A | ||||
| JP2021783B2 | ||||
| JP8066146A | ||||
| JP2000135060A | ||||
| JP2000125749A |
Other References:
Cereal chemistry. 1997, Vol.74, No.4, p.361-363
Attorney, Agent or Firm:
Masaki Hirota