Title:
イソフラボンを含有するグルテン不使用米粉パンの製造方法
Document Type and Number:
Japanese Patent JP7141090
Kind Code:
B2
Abstract:
To provide rice flour bread containing a functional component and not containing gluten or thickener.SOLUTION: There is provided a method of producing rice flour bread comprising fermenting and then baking bread dough, the bread dough containing isoflavone, rice flour showing a damaged starch rate of 5% or less and a water absorption rate of 80% or less, water, and yeast, and not containing gluten or thickener, and there is also provided bread dough used in the method and rice flour bread obtained by the method.SELECTED DRAWING: Figure 2
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Inventors:
Yano Hiroyuki
Application Number:
JP2018101056A
Publication Date:
September 22, 2022
Filing Date:
May 25, 2018
Export Citation:
Assignee:
National Institute for Agricultural and Food Industry Research Organization
International Classes:
A21D2/14; A21D2/02; A21D2/18; A21D2/36; A21D13/04; A23L33/105
Domestic Patent References:
| JP2017023043A | ||||
| JP2004180589A | ||||
| JP2011190245A | ||||
| JP2008105981A | ||||
| JP2001103930A |
Foreign References:
| CN105918417A |
Other References:
米粉、大豆粉パン グルテンフリー,cookpad, 2018年4月23日,p.1-2,https://cookpad.com/recipe/5038239, 検索日:2021年9月13日
米粉パンin大豆,cookpad, 2013年,p.1-2,https://cookpad.com/recipe/2422771, 検索日:2021年9月13日
道衛研所報, 2002年,Vol.52,p.29-36
米粉パンin大豆,cookpad, 2013年,p.1-2,https://cookpad.com/recipe/2422771, 検索日:2021年9月13日
道衛研所報, 2002年,Vol.52,p.29-36
Attorney, Agent or Firm:
Hiraki International Patent Office
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