| 发明名称 |
WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME |
| 摘要 |
The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein said wheat flour substitute comprises a swelling-controlled starch and a swelling-control free starch.
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| 申请公布号 |
US2011091626(A1) |
申请公布日期 |
2011.04.21 |
| 申请号 |
US20100966791 |
申请日期 |
2010.12.13 |
| 申请人 |
MATSUTANI CHEMICAL INDUSTRY CO., LTD. |
发明人 |
TACHIBE MAKOTO;SUGANO SHOZO;ASAYAMA NOBUYOSHI |
| 分类号 |
A21D2/18 |
主分类号 |
A21D2/18 |
| 代理机构 |
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