发明名称 |
FREMGANGSMAATE FOR AA FORBEDRE HVETEMELS VISKOELASTISITET, SEKUNDAERE BEARBEIDBARHET OG EVNE TIL AA HOLDE PAA VANN. |
摘要 |
A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved viscoelasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably. |
申请公布号 |
NO158042(C) |
申请公布日期 |
1988.07.06 |
申请号 |
NO19830002163 |
申请日期 |
1983.06.15 |
申请人 |
HOUSE FOOD INDUSTRIAL COMPANY LIMITED |
发明人 |
SUGISAWA, KO;YAMAMOTO, MASANORI;SHIBUKI, MASARU;NOMURA, YUKIHIRO;SENGOKU, KOUJI;HIGASHINE, SEIJI |
分类号 |
A21D15/06;A21D6/00;A23L7/10 |
主分类号 |
A21D15/06 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|