Title:
DOUGH FOR BREAD
Document Type and Number:
Japanese Patent JP3701235
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a dough for bread, capable of giving an excellent voluminous feeling and food feeling to the bread, even when rice flour having many problems is used in producing the bread by mixing with wheat flour.
SOLUTION: This dough for the bread contains the rice flour for the bread and starch having a gelatinization initiation temperature of 52-60°C, wherein the dough is compounded from the starch having the gelatinization initiation temperature of 52-60°C in an amount of 1-30 wt.% based on the weight of the rice flour for the bread.
Inventors:
Sekiguchi Hisao
Yutaka Maeda
Yutaka Maeda
Application Number:
JP2001371217A
Publication Date:
September 28, 2005
Filing Date:
December 05, 2001
Export Citation:
Assignee:
Miyoshi Oil & Fat Co., Ltd.
International Classes:
A21D2/36; A21D2/16; A21D2/18; A21D8/02; A21D13/04; (IPC1-7): A21D2/36; A21D2/16; A21D2/18; A21D8/02
Domestic Patent References:
| JP2000023614A | ||||
| JP11009174A | ||||
| JP4287652A | ||||
| JP568468A | ||||
| JP2000175636A |
Other References:
澱粉科学ハンドブック,朝倉書店,1977年,p36
Attorney, Agent or Firm:
Isamu Hosoi
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