JP4641147B2 - 製パン用添加剤および製パン用組成物 - Google Patents

製パン用添加剤および製パン用組成物 Download PDF

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Publication number
JP4641147B2
JP4641147B2 JP2003401015A JP2003401015A JP4641147B2 JP 4641147 B2 JP4641147 B2 JP 4641147B2 JP 2003401015 A JP2003401015 A JP 2003401015A JP 2003401015 A JP2003401015 A JP 2003401015A JP 4641147 B2 JP4641147 B2 JP 4641147B2
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JP
Japan
Prior art keywords
bread
water
resistant starch
starch
weight
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
JP2003401015A
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English (en)
Japanese (ja)
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JP2004290176A (ja
JP2004290176A5 (enExample
Inventor
博文 本井
洋介 菊池
隆弘 柳下
光司 竹谷
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
Priority to JP2003401015A priority Critical patent/JP4641147B2/ja
Priority to CA2459916A priority patent/CA2459916C/en
Priority to US10/795,392 priority patent/US20040234663A1/en
Publication of JP2004290176A publication Critical patent/JP2004290176A/ja
Publication of JP2004290176A5 publication Critical patent/JP2004290176A5/ja
Application granted granted Critical
Publication of JP4641147B2 publication Critical patent/JP4641147B2/ja
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • 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)
JP2003401015A 2003-03-10 2003-12-01 製パン用添加剤および製パン用組成物 Expired - Lifetime JP4641147B2 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
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
CA2459916A CA2459916C (en) 2003-03-10 2004-03-05 Bread-making additive and bread-making composition
US10/795,392 US20040234663A1 (en) 2003-03-10 2004-03-09 Bread-making additive and bread-making composition

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
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

Publications (3)

Publication Number Publication Date
JP2004290176A JP2004290176A (ja) 2004-10-21
JP2004290176A5 JP2004290176A5 (enExample) 2008-09-04
JP4641147B2 true JP4641147B2 (ja) 2011-03-02

Family

ID=32964927

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2003401015A Expired - Lifetime 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

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
CA2459916C (en) 2012-08-21
CA2459916A1 (en) 2004-09-10

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