CN113993383B - 家庭用面包混合料 - Google Patents

家庭用面包混合料 Download PDF

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Publication number
CN113993383B
CN113993383B CN202080042681.1A CN202080042681A CN113993383B CN 113993383 B CN113993383 B CN 113993383B CN 202080042681 A CN202080042681 A CN 202080042681A CN 113993383 B CN113993383 B CN 113993383B
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CN
China
Prior art keywords
bread
mass
mix
starch
home use
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.)
Active
Application number
CN202080042681.1A
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English (en)
Chinese (zh)
Other versions
CN113993383A (zh
Inventor
福田真人
野田葵
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.)
Nissin Flour Co ltd
Original Assignee
Nisshin Foods 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 Foods Inc filed Critical Nisshin Foods Inc
Publication of CN113993383A publication Critical patent/CN113993383A/zh
Application granted granted Critical
Publication of CN113993383B publication Critical patent/CN113993383B/zh
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CN202080042681.1A 2019-08-01 2020-07-31 家庭用面包混合料 Active CN113993383B (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019-142356 2019-08-01
JP2019142356 2019-08-01
PCT/JP2020/029375 WO2021020545A1 (ja) 2019-08-01 2020-07-31 家庭用パンミックス

Publications (2)

Publication Number Publication Date
CN113993383A CN113993383A (zh) 2022-01-28
CN113993383B true CN113993383B (zh) 2024-08-20

Family

ID=74228328

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202080042681.1A Active CN113993383B (zh) 2019-08-01 2020-07-31 家庭用面包混合料

Country Status (4)

Country Link
US (1) US20220232840A1 (https=)
JP (1) JP7495935B2 (https=)
CN (1) CN113993383B (https=)
WO (1) WO2021020545A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7713827B2 (ja) * 2021-08-16 2025-07-28 株式会社日清製粉ウェルナ 低糖質パンミックス

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4641147B2 (ja) * 2003-03-10 2011-03-02 株式会社日清製粉グループ本社 製パン用添加剤および製パン用組成物
JP2007510432A (ja) * 2003-11-07 2007-04-26 エムジーピー イングレディエンツ， インコーポレイテッド 高タンパク質低炭水化物食料品を製造するための組成物および方法
JP4432849B2 (ja) 2005-07-07 2010-03-17 山崎製パン株式会社 パンの製造方法
JP5246421B2 (ja) * 2009-03-18 2013-07-24 松谷化学工業株式会社 製パン用食物繊維含有組成物、パン類及びその製造方法
CN104286071A (zh) * 2014-09-18 2015-01-21 江南大学 一种含有高磷脂酶活性脂肪酶和半纤维素酶的高膳食纤维健康面包及其生产方法
CN107568291A (zh) * 2017-09-05 2018-01-12 山东御馨生物科技有限公司 一种大豆纤维粉改性面包粉
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
CN109463417B (zh) * 2018-11-13 2021-11-30 天津科技大学 一种高慢消化淀粉、抗性淀粉含量的秋葵籽膳食纤维无面筋饼干及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Effect of RS4 Resistant Starch on Dietary Fiber Content of White Pan Bread";Rebecca A. Miller 等;《Cereal Chemistry》;20171231;第94卷(第2期);第185-189页 *

Also Published As

Publication number Publication date
JP7495935B2 (ja) 2024-06-05
US20220232840A1 (en) 2022-07-28
WO2021020545A1 (ja) 2021-02-04
CN113993383A (zh) 2022-01-28
JPWO2021020545A1 (https=) 2021-02-04

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