Title:
機能化穀物を含むドウまたはバッター
Document Type and Number:
Japanese Patent JP6728035
Kind Code:
B2
Abstract:
The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product.
Inventors:
De Pou, Paul
Arnaud, Philip
Arnaud, Philip
Application Number:
JP2016506979A
Publication Date:
July 22, 2020
Filing Date:
April 11, 2014
Export Citation:
Assignee:
PURATOS NV
International Classes:
A21D2/02; A21D2/00; A21D2/08; A21D2/18; A21D6/00; A21D10/00; A21D13/06; A21D13/062
Domestic Patent References:
| JP2001238612A | ||||
| JP2004261006A | ||||
| JP60256331A | ||||
| JP3027238A | ||||
| JP9252750A | ||||
| JP63502483A | ||||
| JP2012183007A | ||||
| JP10108636A | ||||
| JP2004201593A | ||||
| JP2006320247A |
Attorney, Agent or Firm:
Kurata Masatoshi
Nobuhisa Nogawa
Tadashi Inoue
Shigeru Iino
Naoki Kono
Sanae Kaneko
Nobuhisa Nogawa
Tadashi Inoue
Shigeru Iino
Naoki Kono
Sanae Kaneko