Bread for heating in electronic range and cooked bread using thereof

Abstract

PURPOSE: To obtain the subject bread having improved texture and taste with increased water content by adding gelatinization-treated crop flour, etc., to bread dough. CONSTITUTION: 100wt.% raw flour of bread dough is mixed with preferably 3-15wt.% gelatinization-treated crop flour and/or preferably 1-10wt.% dietary fiber having water retentivity to afford the aimed bread. COPYRIGHT: (C)1992,JPO&Japio

Claims

Description

Topics

Download Full PDF Version (Non-Commercial Use)

Patent Citations (5)

    Publication numberPublication dateAssigneeTitle
    JP-S5834104-AFebruary 28, 1983Mitsubishi Heavy Ind LtdProduction of composite material of light metal matrix reinforced with fiber
    JP-S62104536-AMay 15, 1987Fuji Pan KkProduction of bread
    JP-S6216621-AJanuary 24, 1987Clarion Co LtdFm receiving circuit
    JP-S63304937-ADecember 13, 1988Satoshi AraiProduction of food based on wheat flour
    JP-S6447334-AFebruary 21, 1989Ajinomoto Kk, Ajinomoto Reito Shokuhin KkFrozen cooking bread for electronic oven

NO-Patent Citations (0)

    Title

Cited By (4)

    Publication numberPublication dateAssigneeTitle
    JP-2008504830-AFebruary 21, 2008ルサフル、エ、コンパニLesaffre Et Cie製パン方法および製品
    JP-2017221126-ADecember 21, 2017有限会社ビューティーニーズ低糖質麦粉を用いた素材、並びにそれを用いた低糖質のパン類または菓子類の製造方法
    US-8137727-B2March 20, 2012Kao CorporationBread suitable for heating in microwave oven
    WO-2006109657-A1October 19, 2006Kao CorporationPain pouvant être cuit au four micro-onde