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Title:
BAKED PRODUCTS CONTAINING RICE FLOUR
Document Type and Number:
WIPO Patent Application WO2006047512
Kind Code:
A3
Abstract:
A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran, about 4 to about 20% sugar, and about 1 to about 4% salt. A method for preparing a rice-containing baked product, involving mixing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1 to about 5% yeast, about 0 to about 10% rice bran, about 4 to about 20% sugar, and about 1 to about 4% salt with an amount of water and oil and for a time sufficient to wet all the particles, and baking.

Inventors:
KADAN RANJIT S (US)
Application Number:
PCT/US2005/038355
Publication Date:
December 28, 2006
Filing Date:
October 25, 2005
Export Citation:
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Assignee:
US AGRICULTURE (US)
KADAN RANJIT S (US)
International Classes:
A21D10/00
Other References:
NISHITA K.D. ET AL.: "Development of a Yeast-Levened Rice Bread Formula", CEREAL CHEMISTRY, vol. 53, no. 5, 1976, pages 626 - 635, XP000889633
HALL J.: "Use of Rice and Its Derivatives in Bakery Products", RESEARCH DEPARTMENT TECHNICAL BULLETIN, vol. 18, no. 3, March 1996 (1996-03-01)
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