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Title:
焼込損失(bakingloss)を低下させるための改変されたコムギ粉の使用
Document Type and Number:
Japanese Patent JP2009537159
Kind Code:
A
Abstract:
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.

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Inventors:
Pilling, Jens
Banafa, Valid
Application Number:
JP2009511420A
Publication Date:
October 29, 2009
Filing Date:
May 21, 2007
Export Citation:
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Assignee:
BAYER CROPSCIENCE AG
International Classes:
A21D6/00; A23L7/10
Domestic Patent References:
JP2007532733A2007-11-15
JP2007089407A2007-04-12
JP2007525987A2007-09-13
JPS60160833A1985-08-22
JP2004512048A2004-04-22
Attorney, Agent or Firm:
Hajime Tsukuni
Koshiro Tsukuda
Fusayuki Saito



 
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