METHOD FOR IMPROVING BREAD-MAKING PROPERTIES OF RICE FLOUR BREAD DOUGH - INCORPORATED ADMINISTRATIVE AGENCY NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION

Title:

METHOD FOR IMPROVING BREAD-MAKING PROPERTIES OF RICE FLOUR BREAD DOUGH

Document Type and Number:

WIPO Patent Application WO/2011/033994

Kind Code:

A1

Abstract:

Disclosed is a method for improving the bread-making properties of a bread dough in which rice flour is used as the main material. Specifically disclosed are a dough-improving agent for rice flour bread, said dough-improving agent containing glutathione, and a method for producing rice flour bread using said dough-improving agent.

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Inventors:

YANO Hiroyuki (Incorporated Administrative Agency National Agriculture and Food Research Organization 2-1-12, Kannondai, Tsukuba-sh, Ibaraki 42, 〒3058642, JP)

Application Number:

JP2010/065577

Publication Date:

March 24, 2011

Filing Date:

September 10, 2010

Export Citation:

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Assignee:

INCORPORATED ADMINISTRATIVE AGENCY NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION (3-1-1, Kannondai Tsukuba-sh, Ibaraki 17, 〒3058517, JP)
独立行政法人農業・食品産業技術総合研究機構 (〒17 茨城県つくば市観音台３－１－１ Ibaraki, 〒3058517, JP)

International Classes:

A21D2/24; A21D6/00; A21D10/00; A21D13/00

Attorney, Agent or Firm:

HIRAKI Yusuke et al. (Kamiya-cho MT Bldg. 19F, 3-20 Toranomon 4-chome, Minato-k, Tokyo 01, 〒1050001, JP)

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