Title:
改良グルテンの製造方法
Document Type and Number:
Japanese Patent JP6663476
Kind Code:
B2
Abstract:
A method for manufacturing a bread dough that includes preparing a bread dough using modified gluten obtained by heating a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule at 1 part by weight or more per 100 parts by weight of the gluten at 70° C. or higher for 30 minutes or longer.
Inventors:
Keisuke Takahashi
Katsumata Tadayo
Fujimoto Akito
Katsumata Tadayo
Fujimoto Akito
Application Number:
JP2018500025A
Publication Date:
March 11, 2020
Filing Date:
February 01, 2017
Export Citation:
Assignee:
Mitsubishi Corporation Life Science Co., Ltd.
International Classes:
A23J3/18; A21D2/26
Domestic Patent References:
| JP2014198037A | ||||
| JP9009859A | ||||
| JP2150229A | ||||
| JP63079552A |
Other References:
LIAO, Lan et al.,Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid,Food Chem.,2010年,Vol. 123,pp. 123-130
LIAO, Lan et al.,Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study,LWT - Food Science and Technology,2013年,Vol. 50,pp. 177-184
LIAO, Lan et al.,Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study,LWT - Food Science and Technology,2013年,Vol. 50,pp. 177-184
Attorney, Agent or Firm:
Hiraki International Patent Office