BREAD COMPOSITION

PROBLEM TO BE SOLVED: To obtain a bread composition having good baking quality by adding sprouted brown rice flour to wheat flour. SOLUTION: This composition is produced by adding sprouted brown rice flour to wheat flour. The lowering of expansibility in baking in proportion to the amount of the spr...

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Bibliographic Details
Main Author MORITA TAKAFUMI
Format Patent
LanguageEnglish
Published 16.03.2006
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Abstract PROBLEM TO BE SOLVED: To obtain a bread composition having good baking quality by adding sprouted brown rice flour to wheat flour. SOLUTION: This composition is produced by adding sprouted brown rice flour to wheat flour. The lowering of expansibility in baking in proportion to the amount of the sprouted brown rice flour can be suppressed by using phytase or hemicellulase as an enzyme or further adding a sugar ester as an emulsifier. COPYRIGHT: (C)2006,JPO&NCIPI
AbstractList PROBLEM TO BE SOLVED: To obtain a bread composition having good baking quality by adding sprouted brown rice flour to wheat flour. SOLUTION: This composition is produced by adding sprouted brown rice flour to wheat flour. The lowering of expansibility in baking in proportion to the amount of the sprouted brown rice flour can be suppressed by using phytase or hemicellulase as an enzyme or further adding a sugar ester as an emulsifier. COPYRIGHT: (C)2006,JPO&NCIPI
Author MORITA TAKAFUMI
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Snippet PROBLEM TO BE SOLVED: To obtain a bread composition having good baking quality by adding sprouted brown rice flour to wheat flour. SOLUTION: This composition...
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SubjectTerms BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Title BREAD COMPOSITION
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