Title:
RICE FLOUR FOR BREAD
Document Type and Number:
Japanese Patent JP2013085513
Kind Code:
A
Abstract:
To provide rice flour for bread, exhibiting an excellent dough property having less stickiness, when used in the production of bread, and capable of obtaining rice flour bread having crispy texture, also preventing caving and having an excellent appearance.
As the rice flour for bread, the rice flour obtained by using nonglutinous rice as raw material rice, wet heat-treated within 70 to 130°C range temperature for 5 to 60 min under normal pressure, is used.
Inventors:
KAZEHAYA HIROYUKI
KOJIMA REINA
KOJIMA REINA
Application Number:
JP2011228851A
Publication Date:
May 13, 2013
Filing Date:
October 18, 2011
Export Citation:
Assignee:
NIPPON FLOUR MILLS
International Classes:
A21D6/00; A21D13/00
Domestic Patent References:
| JPS55108263A | 1980-08-20 | |||
| JP2002045130A | 2002-02-12 | |||
| JP2002345422A | 2002-12-03 | |||
| JP2010279355A | 2010-12-16 | |||
| JP2012044919A | 2012-03-08 |
Other References:
JPN6015017329; 三重県工業技術総合研究所研究報告 Ｎｏ．２４, 2000, ｐ１０３-１０６
JPN6015017330; ジャパンフードサイエンス Ｖｏｌ４８，Ｎｏ．８, 2005, ｐ２６-３０
JPN6015017331; 日本食品科学工学会大会講演集（第４８回） , 2001, ｐ１１７
JPN6015017329; 三重県工業技術総合研究所研究報告 Ｎｏ．２４, 2000, ｐ１０３-１０６
JPN6015017330; ジャパンフードサイエンス Ｖｏｌ４８，Ｎｏ．８, 2005, ｐ２６-３０
JPN6015017330; ジャパンフードサイエンス Ｖｏｌ４８，Ｎｏ．８, 2005, ｐ２６-３０
JPN6015017331; 日本食品科学工学会大会講演集（第４８回） , 2001, ｐ１１７
JPN6015017329; 三重県工業技術総合研究所研究報告 Ｎｏ．２４, 2000, ｐ１０３-１０６
JPN6015017330; ジャパンフードサイエンス Ｖｏｌ４８，Ｎｏ．８, 2005, ｐ２６-３０
Attorney, Agent or Firm:
Koichi Tsujii
Sadao Kumakura
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Akizawa
Sadao Kumakura
Atsushi Hakoda
Kenji Asai
Kazuo Yamazaki
Satsuki Ichikawa
Akizawa