发明名称 |
Method of improving quality of wheat flour |
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.
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申请公布号 |
US4524080(A) |
申请公布日期 |
1985.06.18 |
申请号 |
US19830504375 |
申请日期 |
1983.06.14 |
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 |
A23L1/10;A21D6/00;(IPC1-7):A21D2/00 |
主分类号 |
A23L1/10 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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