Title:
BREAD MAKING
Document Type and Number:
Japanese Patent JPH04267839
Kind Code:
A
Abstract:
PURPOSE: To make breads with good bread formability good in texture even in re-heating after refrigeration or freeze storage.
CONSTITUTION: Breads having resistance to re-heating after refrigeration or freeze storage are produced with good bread formability through a production process using a conventional method by blending a protein-containing dietary fiber with a raw material wheat at a weight ratio of 0.1-3.0%.
More Like This:
| WO/2017/158598 | A PUFF PASTRY |
| JPH0826345 | PROBLEM TO BE SOLVED: To produce a solid oil-soluble substance. |
| JP2019118263 | QUALITY IMPROVEMENT AGENT FOR BURNED CONFECTIONERY |
Inventors:
KIUCHI FUSAYO
SHIBUTA SHIGENOBU
YOSHIDA TOMOTOSHI
SHIBUTA SHIGENOBU
YOSHIDA TOMOTOSHI
Application Number:
JP4555791A
Publication Date:
September 24, 1992
Filing Date:
February 20, 1991
Export Citation:
Assignee:
RENNOU SUISAN KK
International Classes:
A21D2/08; A21D13/06; A21D15/02; (IPC1-7): A21D2/08; A21D13/06; A21D15/02
Attorney, Agent or Firm:
Tsutomu Jimbo (1 person outside)
Previous Patent: 色素形成カプラー、ハロゲン化銀写真感光材料およびアゾメチン色素化合...
Next Patent: FROZEN FOOD AND PRODUCTION THEREOF
Next Patent: FROZEN FOOD AND PRODUCTION THEREOF