Title:
MIXED POWDER FOR RICE FLOUR BREAD, KIT FOR RICE FLOUR BREAD, BREAD DOUGH, AND BREAD
Document Type and Number:
Japanese Patent JP2014097024
Kind Code:
A
Abstract:
To provide a rice flour bread made from rice flour, which has good taste, high resistance to desiccation, and extremely small dimensional change after baking, without addition of gluten and glutathione.
The mixed powder for rice flour bread includes 100 weight parts of rice flour, 1 to 15 weight parts of powdered cellulose, 2.5 to 5 weight parts of water-soluble cellulose ether. In a preferred embodiment of the mixed powder for rice flour bread, the rice flour has an average particle size of 30 to 80 μm. In a preferred embodiment of the mixed powder for rice flour bread, the powdered cellulose is in a fibrous form.
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Inventors:
KUMAZAWA MASAZUMI
TAKAI YOICHIRO
SATO HIROSHI
TAKAI YOICHIRO
SATO HIROSHI
Application Number:
JP2012250876A
Publication Date:
May 29, 2014
Filing Date:
November 15, 2012
Export Citation:
Assignee:
TAKAI SHOKUHIN KK
International Classes:
A21D2/36; A21D13/04
Domestic Patent References:
| JP2010022313A | 2010-02-04 | |||
| JPH10262541A | 1998-10-06 | |||
| JP2012014115A | 2012-01-19 | |||
| JP2010142189A | 2010-07-01 | |||
| JPH11155467A | 1999-06-15 |
Foreign References:
| US20060088647A1 | 2006-04-27 |
Other References:
CEREAL CHEM.,1985,62(4), P.252-8, JPN6016036233, ISSN: 0003402667
米粉を用いた新規製麺技術の開発、埼玉県産業技術総合センター研究報告第８巻、2010,P.1-5, JPN6016036235, ISSN: 0003402668
月刊フードケミカル, vol. 14, no. 10, JPN6012020217, 1998, pages 30 - 33, ISSN: 0003402669
JOURNAL OF FOOD ENGINEERING, vol. 79, JPN6012020215, 2007, pages 1033 - 1047, ISSN: 0003402670
米粉を用いた新規製麺技術の開発、埼玉県産業技術総合センター研究報告第８巻、2010,P.1-5, JPN6016036235, ISSN: 0003402668
月刊フードケミカル, vol. 14, no. 10, JPN6012020217, 1998, pages 30 - 33, ISSN: 0003402669
JOURNAL OF FOOD ENGINEERING, vol. 79, JPN6012020215, 2007, pages 1033 - 1047, ISSN: 0003402670
Attorney, Agent or Firm:
Hiroyuki Sakano