【発明の名称】ライ麦粉 - Unilever Namrose Rose Bennault Sharp

Title:

【発明の名称】ライ麦粉

Document Type and Number:

Japanese Patent JPH09500024

Kind Code:

A

Abstract:

The invention concerns rye-flours with either less than 7 wt% protein or with more than 12 wt% protein. These flours can be obtained as the result of classification of rye-flour with 7-12 wt% protein.

More Like This:

JP2023114992	BAKERY FAT COMPOSITION, BAKERY DOUGH, BAKERY PRODUCT, AND IMPROVEMENT METHOD FOR VOLUME AND TEXTURE OF BAKERY PRODUCT
JPH0276532	ADDITIVES FOR BREAD MAKING
JP6548679	A bakery method that produces sugar and improves texture and the products formed from it

Inventors:

Wasserman, Ludwig
Egret, Hans
Kuneel and barbell

Application Number:

JP50619795A

Publication Date:

January 07, 1997

Filing Date:

July 28, 1994

Export Citation:

Click for automatic bibliography generation Help

Assignee:

Unilever Namrose Rose Bennault Sharp

International Classes:

A21D2/26; A21D2/36; A21D13/06; A23L7/10; (IPC1-7): A21D2/36; A21D13/06; A23L1/10

Attorney, Agent or Firm:

Yuzo Yamazaki (1 person outside)

Previous Patent: レセプターでトランスフェクションされた細胞の選択増幅によるリガンド�...

Next Patent: 敗血症モデル