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Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2019/188146
Kind Code:
The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and with which it is possible to maintain the flavor for a long time. With the present invention, a breadmaking composition is provided containing cooked high-amylose rice, rice flour, and oils and fats, and containing 0.5-50 parts by mass of the high-amylose rise and 50-99.5 parts by mass of the rice flour when the total amount of the high-amylose rice and rice flour is defined as 100 parts by mass.

HASHIMOTO Koji (1-32, Chayamachi, Kita-ku, Osaka-sh, Osaka 13, 〒5300013, JP)
IGUCHI Arisa (1-32, Chayamachi, Kita-ku, Osaka-sh, Osaka 13, 〒5300013, JP)
SUGIYAMA Junichi (Takezono Tsukuba-sh, Ibaraki 32, 〒3050032, JP)
Application Number:
Publication Date:
October 03, 2019
Filing Date:
March 08, 2019
Export Citation:
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YANMAR CO., LTD. (1-32, Chayamachi Kita-ku, Osaka-sh, Osaka 13, 〒5300013, JP)
International Classes:
A21D10/00; A21D2/36; A21D13/047; A21D13/066
Foreign References:
Other References:
NAKANO ASUKA ET AL.: "Development and characterization of gluten-free bread using rice gel and rice flour", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 65, no. 3, 15 March 2018 (2018-03-15), pages 124 - 129
Attorney, Agent or Firm:
ONO, Hisazumi et al. (Nishi-Shimbashi Daiichi Hoki bldg, 5-2 Nishi-Shimbashi 3-chome, Minato-k, Tokyo 03, 〒1050003, JP)
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