Document Type and Number:
Japanese Patent JPH0153026
Kind Code:
B2
Abstract:
A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved visco-elasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.
Inventors:
SUGISAWA AKIRA
YAMAMOTO MASANORI
SHIBUKI MASARU
NOMURA YUKIHIRO
SENGOKU KOJI
TONE SEIJI
YAMAMOTO MASANORI
SHIBUKI MASARU
NOMURA YUKIHIRO
SENGOKU KOJI
TONE SEIJI
Application Number:
JP10213982A
Publication Date:
November 10, 1989
Filing Date:
June 16, 1982
Export Citation:
Assignee:
HOUSE FOOD INDUSTRIAL CO
International Classes:
A21D15/06; A21D6/00; A23L7/10
Next Patent: JPH0153027