Title:
グルテンを含まないパン製造用ドウ組成物
Document Type and Number:
Japanese Patent JP4866398
Kind Code:
B2
Abstract:
Provided is a method of making bread which has a satisfactory volume, provides a good texture, can be eaten by patients allergic to food such as wheat, and contains uniform bubbles. Specifically, provided is a dough composition comprising at least water-soluble hydroxypropyl methylcellulose having a hydroxypropoxyl molar substitution of from 0.05 to 0.3 and a degree of methoxyl substitution of from 1.4 to 1.9, wherein hydroxypropoxyl groups are divided into substituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups substituted further with methoxyl groups and unsubstituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups unsubstituted, and a ratio (A/B) of a molar fraction (A) of the substituted hydroxypropoxyl groups to a molar fraction (B) of the unsubstituted hydroxypropoxyl groups is 0.4 or greater; a gluten-free cereal flour; and water.
Inventors:
Miyuki Fukasawa
Kazuhisa Hayakawa
Kazuhisa Hayakawa
Application Number:
JP2008189803A
Publication Date:
February 01, 2012
Filing Date:
July 23, 2008
Export Citation:
Assignee:
Shin-Etsu Chemical Co., Ltd.
International Classes:
A21D2/18; A21D6/00; A21D13/04
Domestic Patent References:
| JP2005218410A | ||||
| JP2001302701A | ||||
| JP2008278827A | ||||
| JP2005218409A | ||||
| JP7505769A | ||||
| JP10158302A |
Other References:
小谷スミ子,ヒドロキシプロピルメチルセルロース添加によるグルテンフリー米粉パンの製造,日本家政学会第59回大会研究発表要旨集,2007年 5月10日,p.185(講演番号:F2-11)
Attorney, Agent or Firm:
Shoichi Okuyama
Arihara Koichi
Matsushima Tetsuo
Hidefumi Kawamura
Naomi Yoshida
Ayako Nakamura
Masayuki Okamoto
Fukagawa Eri
Satoshi Morimoto
Kyoko Tsunoda
Takashi Matsuzaki
Arihara Koichi
Matsushima Tetsuo
Hidefumi Kawamura
Naomi Yoshida
Ayako Nakamura
Masayuki Okamoto
Fukagawa Eri
Satoshi Morimoto
Kyoko Tsunoda
Takashi Matsuzaki