CN120225070A - 热处理谷粉类的制造方法 - Google Patents
热处理谷粉类的制造方法 Download PDFInfo
- Publication number
- CN120225070A CN120225070A CN202480004829.0A CN202480004829A CN120225070A CN 120225070 A CN120225070 A CN 120225070A CN 202480004829 A CN202480004829 A CN 202480004829A CN 120225070 A CN120225070 A CN 120225070A
- Authority
- CN
- China
- Prior art keywords
- cereal flour
- mass
- parts
- raw material
- heat
- 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.)
- Pending
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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2023-055430 | 2023-03-30 | ||
| JP2023055430 | 2023-03-30 | ||
| PCT/JP2024/012961 WO2024204672A1 (ja) | 2023-03-30 | 2024-03-29 | 熱処理穀粉類の製造方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN120225070A true CN120225070A (zh) | 2025-06-27 |
Family
ID=92905824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202480004829.0A Pending CN120225070A (zh) | 2023-03-30 | 2024-03-29 | 热处理谷粉类的制造方法 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2024204672A1 (https=) |
| CN (1) | CN120225070A (https=) |
| WO (1) | WO2024204672A1 (https=) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2025205413A1 (ja) * | 2024-03-29 | 2025-10-02 | 株式会社日清製粉グループ本社 | 熱処理穀粉類の製造方法 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6255067A (ja) * | 1985-08-22 | 1987-03-10 | Tech Res Assoc Extru Cook Food Ind | 二軸型エクストル−ダを利用した可食性生地の製造方法及び装置 |
| JP2997082B2 (ja) * | 1991-04-02 | 2000-01-11 | 日本製粉株式会社 | フスマ加工品及びその製造法 |
| JP4201499B2 (ja) * | 2001-08-28 | 2008-12-24 | 日清製粉株式会社 | 湿熱処理小麦粉およびそれを用いたミックス類 |
| JPWO2022230839A1 (https=) * | 2021-04-28 | 2022-11-03 |
-
2024
- 2024-03-29 CN CN202480004829.0A patent/CN120225070A/zh active Pending
- 2024-03-29 WO PCT/JP2024/012961 patent/WO2024204672A1/ja not_active Ceased
- 2024-03-29 JP JP2024540663A patent/JPWO2024204672A1/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2024204672A1 (ja) | 2024-10-03 |
| JPWO2024204672A1 (https=) | 2024-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2269464B1 (en) | Gluten-free bakery products | |
| US5178893A (en) | Product and process of making a room temperature storage stable dough | |
| JP6649280B2 (ja) | 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 | |
| CN114554865B (zh) | α化谷粉类的制造方法 | |
| CN106998709B (zh) | 切片适应性优异的烘焙制品及其制作方法 | |
| JP2021000060A (ja) | 改質小麦粉 | |
| JP6592460B2 (ja) | ベーカリー食品用加工澱粉及びベーカリー食品用ミックス | |
| CA1324290C (en) | Room temperature storage stable dough | |
| JP7480061B2 (ja) | ベーカリー食品の製造方法 | |
| CN120225070A (zh) | 热处理谷粉类的制造方法 | |
| JP6681250B2 (ja) | 粉砕熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 | |
| WO2021153391A1 (ja) | ベーカリー食品用生地の製造方法 | |
| EP3469910A1 (en) | A method for the manufacture of a baked comestible | |
| CN117222319A (zh) | 烘焙混合料的制造方法 | |
| WO2023095231A1 (ja) | 熱処理小麦粉の製造方法 | |
| JP6666769B2 (ja) | 熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法 | |
| JP2022033455A (ja) | 焼き菓子およびその製造方法 | |
| JP7598385B2 (ja) | ベーカリー食品用組成物 | |
| Fard | Effect of exopolysaccharide extracted from Iranian Kefir grains on bread quality properties of medium protein wheat | |
| WO2025121232A1 (ja) | 改質難消化性澱粉の製造方法 | |
| WO2025192619A1 (ja) | 熱処理デュラム小麦粉及びその製造方法 | |
| JP6813171B2 (ja) | パン類及びその製造方法 | |
| JPH09224551A (ja) | 菓子類用小麦粉組成物 | |
| WO2024181215A1 (ja) | 熱処理デュラム小麦粉及びその製造方法 | |
| JP2024103833A (ja) | ベーカリー食品用組成物及びそれを利用したベーカリー食品 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Country or region after: Japan Address after: Japan Applicant after: Nissin Flour Co.,Ltd. Applicant after: NISSHIN SEIFUN PREMIX Inc. Address before: Japan Applicant before: Riqing Fuzi Co.,Ltd. Country or region before: Japan Applicant before: NISSHIN SEIFUN PREMIX Inc. |