HK1255878A1 - 改良麵筋的製造方法 - Google Patents
改良麵筋的製造方法Info
- Publication number
- HK1255878A1 HK1255878A1 HK18114961.6A HK18114961A HK1255878A1 HK 1255878 A1 HK1255878 A1 HK 1255878A1 HK 18114961 A HK18114961 A HK 18114961A HK 1255878 A1 HK1255878 A1 HK 1255878A1
- Authority
- HK
- Hong Kong
- Prior art keywords
- modified gluten
- manufacturing modified
- manufacturing
- gluten
- modified
- Prior art date
Links
- 108010068370 Glutens Proteins 0.000 title 1
- 235000021312 gluten Nutrition 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 title 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/242—Thickening agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016030457 | 2016-02-19 | ||
PCT/JP2017/003542 WO2017141702A1 (ja) | 2016-02-19 | 2017-02-01 | 改良グルテンの製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
HK1255878A1 true HK1255878A1 (zh) | 2019-08-30 |
Family
ID=59624999
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HK18114961.6A HK1255878A1 (zh) | 2016-02-19 | 2018-11-22 | 改良麵筋的製造方法 |
Country Status (7)
Country | Link |
---|---|
US (2) | US20190297900A1 (zh) |
JP (1) | JP6663476B2 (zh) |
CN (1) | CN108697118A (zh) |
AU (1) | AU2017220217B2 (zh) |
HK (1) | HK1255878A1 (zh) |
TW (1) | TWI708561B (zh) |
WO (1) | WO2017141702A1 (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020156319A (ja) * | 2019-03-25 | 2020-10-01 | Mcフードスペシャリティーズ株式会社 | パンのクラスト剥離抑制剤及びパンのクラスト剥離を抑制する方法 |
JP7316825B2 (ja) * | 2019-04-08 | 2023-07-28 | 三菱商事ライフサイエンス株式会社 | スクラッチ‐冷凍生地兼用改良剤及び当該剤を使用した加糖中種パンの製造方法 |
JP7485504B2 (ja) * | 2019-08-02 | 2024-05-16 | 株式会社ニップン | 冷凍パン生地、パン及びこれらの製造方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5224579B2 (zh) * | 1973-12-26 | 1977-07-01 | ||
JPH0622431B2 (ja) * | 1986-09-22 | 1994-03-30 | 日清製粉株式会社 | イ−スト発酵食品の冷凍生地の製造法 |
JPH02150229A (ja) * | 1988-11-29 | 1990-06-08 | Kanegafuchi Chem Ind Co Ltd | パン生地のホイロ済み冷凍方法及びホイロ済み冷凍用パン生地改良剤 |
JPH099859A (ja) * | 1995-07-03 | 1997-01-14 | Nippon Flour Mills Co Ltd | イースト発酵食品の冷凍生地の製法 |
US6113975A (en) * | 1995-07-06 | 2000-09-05 | Shoalhave Starches Pty Ltd | Processes for the modification of wheat gluten |
JPH10295281A (ja) * | 1997-04-23 | 1998-11-10 | Glyco Eiyou Shokuhin Kk | 小麦グルテン部分分解物とその製造法 |
US9034412B2 (en) * | 2007-04-13 | 2015-05-19 | Archer-Daniels-Midland Company | Wheat protein and methods of production |
CN101480217B (zh) * | 2009-01-23 | 2011-04-06 | 华南理工大学 | 一种有机酸脱酰胺改性小麦面筋蛋白的方法 |
JP2014198037A (ja) * | 2013-03-15 | 2014-10-23 | グリコ栄養食品株式会社 | グルテン改質物、その製造方法、及びそれを含む食品 |
BR112016012927A2 (pt) * | 2013-12-19 | 2017-08-08 | Dow Global Technologies Llc | Massa melhorada |
-
2017
- 2017-01-20 TW TW106102263A patent/TWI708561B/zh active
- 2017-02-01 WO PCT/JP2017/003542 patent/WO2017141702A1/ja active Application Filing
- 2017-02-01 US US15/999,832 patent/US20190297900A1/en not_active Abandoned
- 2017-02-01 JP JP2018500025A patent/JP6663476B2/ja active Active
- 2017-02-01 AU AU2017220217A patent/AU2017220217B2/en not_active Ceased
- 2017-02-01 CN CN201780012011.3A patent/CN108697118A/zh active Pending
-
2018
- 2018-11-22 HK HK18114961.6A patent/HK1255878A1/zh unknown
-
2021
- 2021-03-15 US US17/201,378 patent/US20210195904A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
TWI708561B (zh) | 2020-11-01 |
US20210195904A1 (en) | 2021-07-01 |
JP6663476B2 (ja) | 2020-03-11 |
CN108697118A (zh) | 2018-10-23 |
AU2017220217B2 (en) | 2021-07-29 |
US20190297900A1 (en) | 2019-10-03 |
TW201729684A (zh) | 2017-09-01 |
WO2017141702A1 (ja) | 2017-08-24 |
AU2017220217A1 (en) | 2018-10-04 |
JPWO2017141702A1 (ja) | 2018-11-15 |
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