CA2459916C - Bread-making additive and bread-making composition - Google Patents

Bread-making additive and bread-making composition Download PDF

Info

Publication number
CA2459916C
CA2459916C CA2459916A CA2459916A CA2459916C CA 2459916 C CA2459916 C CA 2459916C CA 2459916 A CA2459916 A CA 2459916A CA 2459916 A CA2459916 A CA 2459916A CA 2459916 C CA2459916 C CA 2459916C
Authority
CA
Canada
Prior art keywords
bread
starch
making
weight
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
CA2459916A
Other languages
English (en)
French (fr)
Other versions
CA2459916A1 (en
Inventor
Hirofumi Motoi
Yosuke Kikuchi
Takahiro Yagishita
Koji Takeya
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Publication of CA2459916A1 publication Critical patent/CA2459916A1/en
Application granted granted Critical
Publication of CA2459916C publication Critical patent/CA2459916C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CA2459916A 2003-03-10 2004-03-05 Bread-making additive and bread-making composition Expired - Lifetime CA2459916C (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2003-062843 2003-03-10
JP2003062843 2003-03-10
JP2003401015A JP4641147B2 (ja) 2003-03-10 2003-12-01 製パン用添加剤および製パン用組成物
JP2003-401015 2003-12-01

Publications (2)

Publication Number Publication Date
CA2459916A1 CA2459916A1 (en) 2004-09-10
CA2459916C true CA2459916C (en) 2012-08-21

Family

ID=32964927

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2459916A Expired - Lifetime CA2459916C (en) 2003-03-10 2004-03-05 Bread-making additive and bread-making composition

Country Status (3)

Country Link
US (1) US20040234663A1 (enExample)
JP (1) JP4641147B2 (enExample)
CA (1) CA2459916C (enExample)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1649022B1 (en) 2003-06-30 2011-07-27 Commonwealth Scientific And Industrial Research Organisation Wheat with altered branching enzyme activity and starch and starch containing products derived thereform
US8741369B2 (en) * 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
JP4432836B2 (ja) * 2005-06-09 2010-03-17 山崎製パン株式会社 パンの製造方法
JP4432849B2 (ja) * 2005-07-07 2010-03-17 山崎製パン株式会社 パンの製造方法
JP4478953B2 (ja) * 2005-11-02 2010-06-09 山崎製パン株式会社 パンの製造方法
US20070207240A1 (en) * 2006-03-01 2007-09-06 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
JP4596348B2 (ja) * 2006-12-11 2010-12-08 山崎製パン株式会社 パンの製造方法
JP2012533286A (ja) 2009-07-17 2012-12-27 プラトス ナームローズ フェノートサップ 高レベルの繊維、タンパク質および混在物を含む低血糖指数のベークド製造物
AR087157A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita saludable
JP6310174B2 (ja) * 2012-06-29 2018-04-11 長田産業株式会社 デンプン質食品の伸展性向上用の品質改良剤およびそれを含むデンプン質食品
JP5369244B1 (ja) * 2013-04-03 2013-12-18 日本食品化工株式会社 食品の製造方法、食品および食品用食感改良剤
MX375429B (es) * 2013-06-13 2025-03-06 Griffith Laboratories Uso de almidones resistentes en composiciones de revestimiento.
JP7099819B2 (ja) * 2017-11-27 2022-07-12 日清製粉プレミックス株式会社 ベーカリー食品用ミックス
JP7495935B2 (ja) * 2019-08-01 2024-06-05 株式会社日清製粉ウェルナ 家庭用パンミックス

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0793856B2 (ja) * 1989-06-22 1995-10-11 ハウス食品株式会社 焼き菓子の製造方法
JP2769476B2 (ja) * 1989-08-30 1998-06-25 松谷化学工業株式会社 パン類の製造法
US5051271A (en) * 1989-11-22 1991-09-24 Opta Food Ingredients, Inc. Starch-derived, food-grade, insoluble bulking agent
JP3026600B2 (ja) * 1990-11-30 2000-03-27 鐘淵化学工業株式会社 油脂組成物
CA2147117C (en) * 1992-12-24 2002-08-20 Kenneth J. Mcnaught Food compositions including resistant starch
JPH0793856A (ja) * 1993-09-27 1995-04-07 Toshiba Corp テープ駆動装置
DE69429611D1 (de) * 1993-10-29 2002-02-14 Dsm Nv Backverbesserende Zusammensetzungen
US5593503A (en) * 1995-06-07 1997-01-14 National Starch And Chemical Investment Holding Corporation Process for producing amylase resistant granular starch
GB9625129D0 (en) * 1996-12-03 1997-01-22 Cerestar Holding Bv Highly fermentable resistant starch
JP4065084B2 (ja) * 1999-08-04 2008-03-19 松谷化学工業株式会社 食物繊維強化パン及びその製法
US6558715B1 (en) * 2000-10-31 2003-05-06 Novozymes Biotech, Inc. Methods for using lipases in baking
US7081261B2 (en) * 2002-05-14 2006-07-25 National Starch And Chemical Investment Holding Corporation Resistant starch prepared by isoamylase debranching of low amylose starch

Also Published As

Publication number Publication date
US20040234663A1 (en) 2004-11-25
JP2004290176A (ja) 2004-10-21
CA2459916A1 (en) 2004-09-10
JP4641147B2 (ja) 2011-03-02

Similar Documents

Publication Publication Date Title
CA2459916C (en) Bread-making additive and bread-making composition
Glitsø et al. Milling of whole grain rye to obtain fractions with different dietary fibre characteristics
Granfeldt et al. Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio
Åkerberg et al. Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices
Kalinga et al. Rheological and physical properties of low fat cakes produced by addition of cereal β‐glucan concentrates
EP2096928B1 (en) Dough composition comprising rye flour, gluten and optionally a gluten strengthener, and baked products prepared from said dough composition
CA2469504A1 (en) High protein, low carbohydrate dough and bread products, and method for making same
Teng et al. Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran
Karolini-Skaradzinska et al. Properties of dough and qualitative characteristics of wheat bread with addition of inulin
EP3691455B1 (de) Verträgliche mehlzusammensetzung
US4305971A (en) Dry composition for use in bakery products
Wen et al. Carbohydrate digestibility and resistant starch of steamed bread
Simsek Application of xanthan gum for reducing syruping in refrigerated doughs
Rao et al. Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics
EP0999752B1 (en) A composition comprising an enzyme having galactose oxidase activity and use thereof
DE10209629B3 (de) Backvorprodukt und Verfahren zur Herstellung von Backwaren
JP7736411B2 (ja) 小麦ふすま含有ベーカリー食品の製造方法
EP3849324B1 (en) Dough comprising native buckwheat starch
Cyran et al. Variability in the content of water-extractable and water-unextractable non-starch polysaccharides in rye flour and their relationship to baking quality parameters
RU2275809C2 (ru) Поликомпонентная пищевая добавка, используемая в хлебопечении
EP1656027A1 (en) Bakery products containing starch n-octenyl succinate
JP3639892B2 (ja) パン類食品添加剤
RU2795597C2 (ru) Применение нативного гречневого крахмала с "чистой этикеткой"
Krupa-Kozak Addition of calcium to gluten and nongluten flours for breadmaking
JP5065314B2 (ja) 米粉配合角型食パンの製造方法

Legal Events

Date Code Title Description
EEER Examination request
MKEX Expiry

Effective date: 20240305