Title:
METHOD FOR IMPROVING BAKING QUALITY OF RICE FLOUR BREAD DOUGH
Document Type and Number:
Japanese Patent JP2011062096
Kind Code:
A
Abstract:
To provide a method for improving baking quality of bread dough comprising rice flour as a main raw material.
The dough improver for rice flour bread includes glutathione. The method for producing rice flour bread includes using the same.
Inventors:
YANO HIROYUKI
Application Number:
JP2009213373A
Publication Date:
March 31, 2011
Filing Date:
September 15, 2009
Export Citation:
Assignee:
NAT AGRICULTURE & FOOD RES ORG
International Classes:
A21D2/24; A21D6/00; A21D10/00; A21D13/00
Domestic Patent References:
| JP2004208561A | 2004-07-29 | |||
| JPS6123971B2 | 1986-06-09 | |||
| JPH02273137A | 1990-11-07 | |||
| JP2009022306A | 2009-02-05 | |||
| JP2004008007A | 2004-01-15 |
Other References:
JPN7013004473; 竹谷 光司 編: 新しい製パン基礎知識（改訂版） 第１８版, 20020606, ｐ．４５-４６, （株）パンニュース社
JPN6010056612; Ｊｏｕｒｎａｌ ｏｆ Ｃｅｒｅａｌ Ｓｃｉｅｎｃｅ， ２００９ Ｊｕｌｙ， Ｖｏｌ．５０， Ｎｏ．１， ｐ．１-１０
JPN6010056612; Ｊｏｕｒｎａｌ ｏｆ Ｃｅｒｅａｌ Ｓｃｉｅｎｃｅ， ２００９ Ｊｕｌｙ， Ｖｏｌ．５０， Ｎｏ．１， ｐ．１-１０
Attorney, Agent or Firm:
Yusuke Hiraki
Ishii Teiji
Satoshi Fujita
Ishii Teiji
Satoshi Fujita
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