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Patent Searching and Data


Title:
WHEAT FLOUR SUBSTITUTE RICE FLOUR, AND METHOD FOR MANUFACTURING GLUTEN-FREE RICE FLOUR BREAD
Document Type and Number:
WIPO Patent Application WO/2016/047668
Kind Code:
A1
Abstract:
 To develop and provide: a rice flour making it possible to easily manufacture, at a bakery or at home, a highly expansible and finely textured 100% rice flour bread; and a method for manufacturing a 100% rice flour bread using the rice flour. Provided are: a rice flour subjected to a preprocess in which rice flour, protease, and water are mixed to manufacture a rice flour dough and the rice flour dough is kept warm at 40°C to less than 60°C for 3-20 hours; and a method for manufacturing a rice flour bread in which the rice flour is used.

Inventors:
ARAKI Etsuko (National Research and Development Agency National Agriculture and Food Research Organization 2-1-18, Kannondai, Tsukuba-sh, Ibaraki 18, 〒3058518, JP)
SUZUKI Yasuhiro (National Research and Development Agency National Agriculture and Food Research Organization 2-1-18, Kannondai, Tsukuba-sh, Ibaraki 18, 〒3058518, JP)
SUZUKI Keitaro (National Research and Development Agency National Agriculture and Food Research Organization 2-1-18, Kannondai, Tsukuba-sh, Ibaraki 18, 〒3058518, JP)
HAMADA Shigeki (Faculty of Agriculture and Life Science Hirosaki University, 3, Bunkyo-cho, Hirosaki-sh, Aomori 61, 〒0368561, JP)
Application Number:
JP2015/076882
Publication Date:
March 31, 2016
Filing Date:
September 24, 2015
Export Citation:
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Assignee:
NATIONAL RESEARCH AND DEVELOPMENT AGENCY NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION (3-1-1, Kannondai Tsukuba-sh, Ibaraki 17, 〒3058517, JP)
International Classes:
A23L7/104; A21D8/04; A21D13/04; A23L33/10
Foreign References:
JP2014033646A2014-02-24
CN104146020A2014-11-19
Other References:
HAMADA, S. ET AL.: "Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae", JOURNAL OF CEREAL SCIENCE, vol. 57, 2013, pages 91 - 97, XP055422447, ISSN: 0733-5210
HAMAKER, B. R. ET AL.: "Effect of disulfide bond-containing protein on rice starch gelatinization and pasting", CEREAL CHEM., vol. 70, no. 4, 1993, pages 377 - 380, XP055422452, ISSN: 0009-0352
KAWAMURA-KONISHI, Y. ET AL.: "Improvement in gluten-free rice bread quality by protease treatment", JOURNAL OF CEREAL SCIENCE, vol. 58, 2013, pages 45 - 50, XP055422453, ISSN: 0733-5210
ARAKI, E. ET AL.: "Influence of the quantity and quality of the additional protease on swelling of the gluten-free rice bread", BREEDING RESEARCH, vol. 17, no. 1, 21 March 2015 (2015-03-21), pages page114, XP009501402, ISSN: 1344-7629
Attorney, Agent or Firm:
HIRAKI Yusuke et al. (Atago Green Hills MORI Tower 32F, 5-1 Atago 2-chome, Minato-k, Tokyo 32, 〒1056232, JP)
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