Title:
FLOUR MIX FOR SOYBEAN FLOUR BREAD
Document Type and Number:
Japanese Patent JP2017112902
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a flour mix for soybean flour bread, from which a bread with a good texture can be made without using wheat flour, allowing the bread to rise well with less shrinkage when cooled down even using soybean flour as main raw material.SOLUTION: The flour mix for soybean flour bread of the present invention comprises soybean flour, starch, rice malt powder, sugar, bread dough, and a quality stabilizer for maintaining the shapes of bread dough and bread.SELECTED DRAWING: Figure 1
Inventors:
KOBAYASHI HIROAKI
KOIKE SHOGO
AOKI DAIZO
ARAI HIROSHI
NAKATANI TAIGA
KOIKE SHOGO
AOKI DAIZO
ARAI HIROSHI
NAKATANI TAIGA
Application Number:
JP2015251602A
Publication Date:
June 29, 2017
Filing Date:
December 24, 2015
Export Citation:
Assignee:
MARUKOME KK
International Classes:
A21D6/00; A21D2/16; A21D2/18; A21D2/26; A21D2/36
Domestic Patent References:
| JP2015164413A | 2015-09-17 | |||
| JP2014097024A | 2014-05-29 | |||
| JP2008278827A | 2008-11-20 | |||
| JP2012115197A | 2012-06-21 | |||
| JP2004065245A | 2004-03-04 | |||
| JP2014506481A | 2014-03-17 | |||
| JP2010022313A | 2010-02-04 | |||
| JP2010239902A | 2010-10-28 |
Other References:
"「米麹」から生まれた製パン用改良素材「アスペルパウダー」について（特集 製菓・製パン技術の最前線）", ジャパンフードサイエンス, 2011年, vol. 50, no. 11, JPN6017027136, pages 33 - 38, ISSN: 0003603773
宮島千尋: "アルギン酸類の概要と応用, 2009年", 繊維と工業, vol. 65, no. 12, JPN6017027132, pages 444 - 448, ISSN: 0003603774
FOOD CHEMISTRY, 2013年, vol. 141, JPN6017027134, pages 517 - 523, ISSN: 0003603775
宮島千尋: "アルギン酸類の概要と応用, 2009年", 繊維と工業, vol. 65, no. 12, JPN6017027132, pages 444 - 448, ISSN: 0003603774
FOOD CHEMISTRY, 2013年, vol. 141, JPN6017027134, pages 517 - 523, ISSN: 0003603775
Attorney, Agent or Firm:
Watanuki International Patent and Trademark Office