Title:
ベーカリー食品用小麦粉代替物及びベーカリー食品
Document Type and Number:
Japanese Patent JP4682117
Kind Code:
B2
Abstract:
The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein said wheat flour substitute comprises a swelling-controlled starch and a swelling-control free starch.
Inventors:
Makoto Tatebe
Shozo Kanno
Asayama Nobuyoshi
Shozo Kanno
Asayama Nobuyoshi
Application Number:
JP2006286077A
Publication Date:
May 11, 2011
Filing Date:
October 20, 2006
Export Citation:
Assignee:
Matsutani Chemical Industry Co., Ltd.
International Classes:
A21D6/00; A21D13/06
Domestic Patent References:
| JP3488935B2 | ||||
| JP3087135A | ||||
| JP4091744A | ||||
| JP2006129789A | ||||
| JP8242752A | ||||
| JP10243777A |
Other References:
二國二郎 監修,澱粉科学ハンドブック,株式会社朝倉書店,1977年 7月20日,初版,p.34-39
Attorney, Agent or Firm:
Sadao Kumakura
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
Koji Hirayama
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
Koji Hirayama