Title:
パン類の硬化抑制剤、パン類の硬化抑制方法、パン類の製造方法、パン類用ミックス粉及びパン類
Document Type and Number:
Japanese Patent JP5547857
Kind Code:
B1
Abstract:
The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a bread whose hardening is satisfactorily prevented. A bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is 15% by mass or more; a bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is more than 30% by mass; a bread hardening-preventing method for producing a bread which incorporates a rice flour whose damaged starch content is 15% by mass or more; a bread production method which incorporates a rice flour whose damaged starch content is 15% by mass or more; a premix flour for bread containing 0.01 to 15 parts by mass of a rice flour whose damaged starch content is 15% by mass or more based on 100 parts by mass of a wheat flour; a bread in which a rice flour whose damaged starch content is 15% by mass or more is incorporated.
Inventors:
Koji Yamada
Myojo 玄
Myojo 玄
Application Number:
JP2013553736A
Publication Date:
July 16, 2014
Filing Date:
July 25, 2013
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D2/36; A21D10/00; A21D13/00
Domestic Patent References:
| JP2012090581A | 2012-05-17 | |||
| JP2011229478A | 2011-11-17 | |||
| JP2012185038A | 2012-09-27 | |||
| JP2012090581A | 2012-05-17 | |||
| JP2011229478A | 2011-11-17 |
Other References:
JPN6013052904; 田中 康夫， 外 編著: 製パンの科学＜Ｉ＞ 製パンプロセスの科学 第２版, 19971030, ｐ．１９５-１９７, 株式会社光琳
JPN6013052904; 田中 康夫， 外 編著: 製パンの科学＜Ｉ＞ 製パンプロセスの科学 第２版, 19971030, ｐ．１９５-１９７, 株式会社光琳
JPN6013052904; 田中 康夫， 外 編著: 製パンの科学＜Ｉ＞ 製パンプロセスの科学 第２版, 19971030, ｐ．１９５-１９７, 株式会社光琳
Attorney, Agent or Firm:
Kaoru Watanabe