PROCESS FOR PRODUCING FERMENTED BREAD COMPRISING RICE FLOUR AS THE MAIN COMPONENT

Title:

PROCESS FOR PRODUCING FERMENTED BREAD COMPRISING RICE FLOUR AS THE MAIN COMPONENT

Document Type and Number:

WIPO Patent Application WO/2003/063596

Kind Code:

A1

Abstract:

It is the first object to provide a process whereby, in producing a fermented bread comprising rice flour as the main component, a fermented bread having improved qualities (appearance, inner phase, taste, preservation properties, etc.) can be produced while achieving favorable working properties during the production. It is the second object to provide a fermented bread having excellent qualities produced by using the above method. It is the third object to provide a premix powder for producing the excellent fermented bread. It is the fourth object to provide a fermented dough for producing the excellent fermented bread. These objects can be achieved by providing a process for producing a fermented bread which involves the step of fermenting a dough containing rice flour together with gluten and a hardly fermentable carbohydrate; a bread obtained by this production process; a premix powder having a composition ratio appropriate for the production of this excellent fermented bread; and a fermented dough appropriate for the production of this excellent fermented bread.

Inventors:

INOUE SUSUMU (JP)
TAKEUCHI KANOU (JP)

Application Number:

PCT/JP2003/000990

Publication Date:

August 07, 2003

Filing Date:

January 31, 2003

Export Citation:

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Assignee:

HAYASHIBARA BIOCHEM LAB (JP)
INOUE SUSUMU (JP)
TAKEUCHI KANOU (JP)

International Classes:

A21D2/18; A21D2/26; A21D10/02; A21D13/08; A23L7/104; (IPC1-7): A21D13/04; A21D10/02; A21D2/18; A21D2/26; A21D2/36

Foreign References:

JPH119174A	1999-01-19
JP2001327242A	2001-11-27
JPH0387135A	1991-04-11
JPH0491744A	1992-03-25
JPS59175845A	1984-10-04
JP2000245332A	2000-09-12
JP3818579B2	2006-09-06

Other References: