JPH0328165B2 - - Google Patents
Info
- Publication number
- JPH0328165B2 JPH0328165B2 JP57162155A JP16215582A JPH0328165B2 JP H0328165 B2 JPH0328165 B2 JP H0328165B2 JP 57162155 A JP57162155 A JP 57162155A JP 16215582 A JP16215582 A JP 16215582A JP H0328165 B2 JPH0328165 B2 JP H0328165B2
- Authority
- JP
- Japan
- Prior art keywords
- parts
- flour
- fraction
- wheat flour
- water
- 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
Links
- 235000013312 flour Nutrition 0.000 claims description 38
- 239000000203 mixture Substances 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 11
- 241000209140 Triticum Species 0.000 description 20
- 235000021307 Triticum Nutrition 0.000 description 20
- 238000000034 method Methods 0.000 description 15
- 235000012149 noodles Nutrition 0.000 description 10
- 235000008429 bread Nutrition 0.000 description 9
- 238000000605 extraction Methods 0.000 description 9
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 240000006394 Sorghum bicolor Species 0.000 description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 5
- 235000009430 Thespesia populnea Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000000502 dialysis Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- 239000001103 potassium chloride Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000723554 Pontia occidentalis Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 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
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Description
本発明は、優れた製パンおよび製麺適性を有す
る小麦粉組成物に関する。
従来、パンあるいは麺類の品質を向上させる目
的で、酸性ピロりん酸ナトリウム、L−システイ
ン塩酸塩等の添加剤を使用する方法が提案されて
いる。
本発明者等はパンおよび麺類の品質改良方法に
つき種々研究した結果、小麦粉に穀類の塩可溶性
でしかも水不溶性の区分(以下「抽出区分」とい
う)を添加すると、小麦粉の種類を問わず好適な
結果が得られることを見出して本発明を完成した
ものである。
本発明に使用する穀類を処理して得られる抽出
区分は例えば従来穀類からグロブリンを採取する
のと同様の方法で取得できるものである。すなわ
ち穀類を粉砕し、これを中性塩で処理してその可
溶性区分を得、次いでこれを脱塩し、水溶性区分
を除去して水不溶性区分を分取することにより得
ることができる。また脱塩処理方法としては透析
法、電気透析法、限外過法、逆浸透圧法等によ
つて行うことができる。かかる方法をさらに具体
的に述べれば、例えば穀粉1重量部(以下部と称
する)を0.2〜1.5モル濃度の塩化ナトリウムまた
は塩化カリウム水溶液1〜20部で処理し、得られ
る可溶性区分を脱塩処理することにより水溶性区
分を除去して水不溶性区分を得、好ましくはこれ
を乾燥して粉末状とする。また他の状態として前
記方法において中性塩処理より前に水処理を行う
ことにより水溶性区分の抽出除去を行つてもよ
い。
本発明において使用される穀類としては、小
麦、大麦、ライ麦、オート麦等の麦類、米、マイ
ロ、ひえ、あわ、きび、とうもろこし等の雑穀類
および大豆、四角豆、ルーピン等の豆類が挙げら
れる。前記穀類のうち特に小麦、マイロが好まし
い。これらの穀類は粉砕して粉粒体の形態として
使用することが好ましい。
小麦粉に添加する抽出区分は、小麦粉に対して
50〜2000ppm(乾燥換算)、好ましくは400〜
600ppmの範囲で使用すればよい。前記添加量が
50ppm未満では本発明の目的が達成されず、一
方2000ppmを越えると加工適性が悪くなる傾向
があるので好ましくない。
本発明のように穀類を処理して得られる抽出区
分を小麦粉に添加することによつて、原料小麦粉
の種類を問わずいずれの小麦粉においても製パン
および製麺適性を改善することができ、高品質の
パン類および麺類を得ることができる。
本発明の小麦粉を麺類に適応する場合は特にう
どん、そば等の〓水を用いない麺類を対象とする
のが好ましい。
次に本発明をさらに具体的に示すために実施例
を挙げて説明する。
実施例 1
小麦粉1部に0.5モル濃度のNaCl水溶液を10部
加えて撹拌する。得られた懸濁液を遠心分離機に
かけて固液分離を行う。得られた溶液部分を過
して液を分取し、これを透析膜を用いて5℃の
流水に対して透析を行なう。得られた溶液を遠心
分離機で分離して固形分として抽出区分を分取す
る。
上記の方法で調製した抽出区分5部(乾物換算
で1部)を、小麦粉(アメリカ産ウエスタンホワ
イト)1000部に均一に混合して小麦粉組成物を得
た。
実施例 2
実施例1の記載の方法で得られた抽出区分6部
(乾物換算で0.9部)を小麦粉(オーストラリア産
プライムハード)600部に均一に混合して小麦粉
組成物を得た。
実施例 3
実施例1に記載の方法で得られた抽出区分6部
(乾物換算で0.5部)を、小麦粉(アメリカ産ハー
ドレツドウインター)1000部に均一に混合して小
麦粉組成物を得た。
実施例 4
実施例1に記載の方法で得られた抽出区分2部
(乾物換算で0.08部)を、小麦粉(カナダ産ウエ
スタンレツドスプリング)1000部に均一に混合し
て小麦粉組成物を得た。
実施例 5
マイロ粉1部に1.3モル濃度のNaCl水溶液を20
部加えて撹拌し、以下実施例1に記載の方法と同
様に処理して抽出区分を得、これを乾燥して粉末
状の抽出区分とした。
上記の方法で調製した抽出区分の乾燥粉末0.6
部を、小麦粉(オーストラリア産スタンダードホ
ワイト)1000部に均一に混合して小麦粉組成物を
得た。
実施例 6
実施例1に記載の方法において小麦粉の代りに
マイロ粉を用いる以外は実施例1と同様に処理し
て抽出区分を得た。
上記の方法で調製した抽出区分3部、6部およ
び10部(乾物換算でそれぞれ0.1、1.0および2.0
部)を小麦粉(アメリカ産ハードレツドウインタ
ー)各1400部に均一に混合して3種類の小麦粉組
成物を得た。
実施例 7
実施例6で調製した抽出区分4部(乾物換算で
1部)を小麦粉(アメリカ産ハードレツドウイン
ター)600部に均一に混合して小麦粉組成物を得
た。
実施例 8
マイロ粉1部に水7部を加えて撹拌し、得られ
た懸濁液を遠心分離機で分離し固形分を分取す
る。得られた固形分1部に0.7モル濃度のKCl水
溶液を20部加えて撹拌する。得られた懸濁液を遠
心分離機にかけて溶液部分を分取する。得られた
溶液部分を透析膜を用い5℃の流水に対して一夜
透析する。この残渣を凍結乾燥し、次いで粉砕し
て粉末状の抽出区分を得た。
上記の方法で調製した抽出区分の乾燥粉末0.4
部を、小麦粉(オーストラリア産プライムハー
ド)1000部に均一に混合して小麦粉組成物を得
た。
実施例 9
小麦粉1部に水20部を加えて撹拌し、得られた
懸濁液を遠心分離機にかけて固体部分を分取す
る。得られた固体部分1部に1.4モル濃度のKCl
水溶液を3部加えて撹拌する。以下実施例8に記
載の方法の同様に処理して抽出区分の粉末を得
た。
上記の方法で調製した抽出区分の乾燥粉末0.6
部を、小麦粉(アメリカ産ダークノーザンスプリ
ング)1000部に均一に混合して小麦粉組成物を得
た。
応用例 1〜9
実施例1〜9で調製した小麦粉組成物を使用し
て表1に示す組成によりパンおよび麺類を製造し
た。
The present invention relates to a flour composition having excellent bread-making and noodle-making aptitude. Conventionally, methods using additives such as acidic sodium pyrophosphate and L-cysteine hydrochloride have been proposed for the purpose of improving the quality of bread or noodles. As a result of various research into methods for improving the quality of bread and noodles, the present inventors found that adding a salt-soluble but water-insoluble fraction of grains (hereinafter referred to as "extraction fraction") to wheat flour is suitable for any type of flour. The present invention was completed by discovering that results can be obtained. The extracted fraction obtained by processing grains used in the present invention can be obtained, for example, by the same method as conventionally used to collect globulin from grains. That is, it can be obtained by crushing grains, treating the grain with a neutral salt to obtain its soluble fraction, then desalting it, removing the water-soluble fraction, and separating the water-insoluble fraction. The desalination treatment can be carried out by dialysis, electrodialysis, ultrafiltration, reverse osmosis, or the like. To describe this method more specifically, for example, 1 part by weight of flour (hereinafter referred to as part) is treated with 1 to 20 parts of an aqueous sodium chloride or potassium chloride solution with a 0.2 to 1.5 molar concentration, and the resulting soluble fraction is desalted. The water-soluble fraction is then removed to obtain the water-insoluble fraction, which is preferably dried and powdered. Alternatively, the water-soluble fraction may be extracted and removed by performing water treatment before the neutral salt treatment in the above method. Examples of the grains used in the present invention include wheat such as wheat, barley, rye, and oats; millet grains such as rice, milo, millet, millet, millet, and corn; and legumes such as soybeans, square beans, and lupine. It will be done. Among the above grains, wheat and milo are particularly preferred. It is preferable to crush these grains and use them in the form of granules. The extraction classification added to wheat flour is
50~2000ppm (dry equivalent), preferably 400~
It should be used within the range of 600ppm. The amount added is
If it is less than 50 ppm, the object of the present invention cannot be achieved, while if it exceeds 2000 ppm, processing suitability tends to deteriorate, which is not preferable. By adding the extracted fraction obtained by processing grains to wheat flour as in the present invention, it is possible to improve the suitability for bread making and noodle making of any wheat flour, regardless of the type of raw flour. You can get quality breads and noodles. When applying the flour of the present invention to noodles, it is particularly preferable to use noodles that do not use water, such as udon and soba noodles. EXAMPLES Next, in order to further specifically illustrate the present invention, examples will be given and explained. Example 1 10 parts of a 0.5 molar NaCl aqueous solution is added to 1 part of wheat flour and stirred. The resulting suspension is centrifuged to perform solid-liquid separation. The obtained solution portion is filtered to separate a liquid, which is then dialyzed against running water at 5° C. using a dialysis membrane. The obtained solution is separated using a centrifuge, and the extracted fraction is separated as a solid content. A flour composition was obtained by uniformly mixing 5 parts of the extracted fraction prepared by the above method (1 part in terms of dry matter) with 1000 parts of wheat flour (American Western White). Example 2 6 parts (0.9 parts on dry basis) of the extracted fraction obtained by the method described in Example 1 were uniformly mixed with 600 parts of wheat flour (Prime Hard from Australia) to obtain a flour composition. Example 3 6 parts of the extracted fraction obtained by the method described in Example 1 (0.5 parts on a dry matter basis) were uniformly mixed with 1000 parts of wheat flour (Hardred Winter produced in the United States) to obtain a flour composition. . Example 4 Two parts of the extracted fraction (0.08 part on dry matter basis) obtained by the method described in Example 1 were uniformly mixed with 1000 parts of wheat flour (Canadian Western Red Spring) to obtain a flour composition. . Example 5 Add 1.3 molar NaCl aqueous solution to 1 part of Milo powder for 20 minutes.
The mixture was stirred and treated in the same manner as described in Example 1 to obtain an extracted fraction, which was dried to obtain a powdered extracted fraction. Dry powder of extracted fraction prepared by the above method 0.6
1000 parts of wheat flour (Australian Standard White) were uniformly mixed to obtain a flour composition. Example 6 An extracted fraction was obtained in the same manner as in Example 1 except that Milo flour was used instead of wheat flour in the method described in Example 1. 3 parts, 6 parts and 10 parts of the extraction fractions prepared by the above method (0.1, 1.0 and 2.0 parts on dry matter basis, respectively)
1,400 parts each of wheat flour (Hardred Winter produced in the United States) were uniformly mixed to obtain three types of flour compositions. Example 7 4 parts of the extraction fraction prepared in Example 6 (1 part on a dry matter basis) were uniformly mixed with 600 parts of wheat flour (Hardred Winter from America) to obtain a flour composition. Example 8 7 parts of water is added to 1 part of Milo flour and stirred, and the resulting suspension is separated using a centrifuge to separate the solid content. Add 20 parts of a 0.7 molar KCl aqueous solution to 1 part of the obtained solid content and stir. The resulting suspension is centrifuged to separate the solution portion. The resulting solution portion is dialyzed overnight against running water at 5° C. using a dialysis membrane. This residue was freeze-dried and then ground to obtain a powdered extraction fraction. Dry powder of extracted fraction prepared by above method 0.4
1000 parts of wheat flour (Prime Hard from Australia) were uniformly mixed to obtain a flour composition. Example 9 20 parts of water is added to 1 part of wheat flour and stirred, and the resulting suspension is centrifuged to separate the solid portion. 1.4 molar concentration of KCl is added to one part of the solid portion obtained.
Add 3 parts of the aqueous solution and stir. The powder of the extraction section was obtained by processing in the same manner as described in Example 8. Dry powder of extracted fraction prepared by the above method 0.6
1000 parts of wheat flour (American Dark Northern Spring) were uniformly mixed to obtain a flour composition. Application Examples 1 to 9 Bread and noodles were manufactured using the flour compositions prepared in Examples 1 to 9 according to the compositions shown in Table 1.
【表】【table】
【表】
比較例 1
応用例1で調製したうどんを16分間茹でて茄麺
を得、これをパネラー10名による官能試験に供し
た。なお前記方法において抽出区分を無添加の小
麦粉を使用したものを対照とした。判定は色相、
滑らかさおよび弾力性の各項目についてそれぞれ
最良4とする4段階の点数評価により行なつた。
パネラーによる判定の平均値を表2に示す。
表 2
本発明 対 照
色 相 2.2 1.3
滑らかさ 3.4 1.8
弾力性 3.4 1.4
色相、滑らかさおよび弾力性のいずれも本発明
の小麦粉組成物を使用したうどんの方が対照のう
どんよりも優れている。
比較例 2
応用例6で調製した抽出区分3部を使用したパ
ンを厚さ1.5cmにスライスし、パネラー7名によ
る官能試験を供した。比較のために抽出区分を添
加しないパンを対照とした。判定は口溶け、弾力
性および風味の各項目について比較例1と同様の
点数評価により行なつた。パネラーによる判定の
平均値を表3に示す。
表 3
本発明 対 照
口溶け 3.8 2.0
弾力性 3.6 2.9
風 味 3.3 2.0
口溶け、弾力性そして風味のいずれも本発明の
小麦粉組成物に使用したパンが対照のパンよりも
優れている。[Table] Comparative Example 1 The udon noodles prepared in Application Example 1 were boiled for 16 minutes to obtain eggplant noodles, which were subjected to a sensory test by 10 panelists. In addition, in the above-mentioned method, the extraction class using wheat flour without additives was used as a control. Judgment is by hue,
Each item of smoothness and elasticity was evaluated on a four-point scale, with 4 being the best.
Table 2 shows the average values judged by the panelists. Table 2 Comparison of the present invention Color Hue 2.2 1.3 Smoothness 3.4 1.8 Elasticity 3.4 1.4 Udon made using the flour composition of the present invention is superior to the control udon in terms of hue, smoothness, and elasticity. Comparative Example 2 Bread using 3 parts of the extraction fraction prepared in Application Example 6 was sliced into 1.5 cm thick slices and subjected to a sensory test by seven panelists. For comparison, bread to which no extraction fraction was added was used as a control. Judgment was made using the same score evaluation as in Comparative Example 1 for each item of melting in the mouth, elasticity, and flavor. Table 3 shows the average values judged by the panelists. Table 3 Comparison of the present invention Melting in the mouth 3.8 2.0 Elasticity 3.6 2.9 Flavor 3.3 2.0 The bread used in the flour composition of the present invention is superior to the control bread in terms of melting in the mouth, elasticity, and flavor.
Claims (1)
麦粉に含有せしめたことを特徴とする、製パンお
よび製麺特性を改善された小麦粉組成物。1. A flour composition with improved bread-making and noodle-making properties, which is characterized by containing a salt-soluble and water-insoluble fraction of grains in flour.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57162155A JPS5951730A (en) | 1982-09-20 | 1982-09-20 | New wheat flour composition |
CA000436744A CA1207180A (en) | 1982-09-20 | 1983-09-15 | Wheat flour composition |
AU19162/83A AU560309B2 (en) | 1982-09-20 | 1983-09-15 | Wheat flour comprising cereal grain extract |
GB08324835A GB2126867B (en) | 1982-09-20 | 1983-09-16 | Wheat flour composition |
DE19833333946 DE3333946A1 (en) | 1982-09-20 | 1983-09-20 | WHEAT FLOUR COMPOSITION AND THEIR USE IN THE PRODUCTION OF BREAD AND PASTA, IN PARTICULAR NOODLES |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57162155A JPS5951730A (en) | 1982-09-20 | 1982-09-20 | New wheat flour composition |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5951730A JPS5951730A (en) | 1984-03-26 |
JPH0328165B2 true JPH0328165B2 (en) | 1991-04-18 |
Family
ID=15749075
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57162155A Granted JPS5951730A (en) | 1982-09-20 | 1982-09-20 | New wheat flour composition |
Country Status (5)
Country | Link |
---|---|
JP (1) | JPS5951730A (en) |
AU (1) | AU560309B2 (en) |
CA (1) | CA1207180A (en) |
DE (1) | DE3333946A1 (en) |
GB (1) | GB2126867B (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4871577A (en) | 1986-04-25 | 1989-10-03 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
JP2988489B2 (en) * | 1990-04-16 | 1999-12-13 | 旭電化工業株式会社 | Processed food for patients with food allergies to wheat |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB553975A (en) * | 1942-01-19 | 1943-06-11 | British Arkady Company Ltd | Improvements relating to the production of foaming substances from soya |
GB791861A (en) * | 1952-12-17 | 1958-03-12 | British Soya Products Ltd | Improvements in or relating to bread improvement |
LU38466A1 (en) * | 1959-04-03 | |||
GB1074087A (en) * | 1964-07-30 | 1967-06-28 | Welfare Foods Stockport Ltd | Proteinaceous materials, farinaceous compositions incorporating them, and baked products thereof |
NL7311275A (en) * | 1972-08-25 | 1974-02-27 | ||
AR205779A1 (en) * | 1975-03-17 | 1976-05-31 | Stauffer Chemical Co | PROTEIN MIXTURE AND PRODUCT CONTAINING IT |
-
1982
- 1982-09-20 JP JP57162155A patent/JPS5951730A/en active Granted
-
1983
- 1983-09-15 AU AU19162/83A patent/AU560309B2/en not_active Expired
- 1983-09-15 CA CA000436744A patent/CA1207180A/en not_active Expired
- 1983-09-16 GB GB08324835A patent/GB2126867B/en not_active Expired
- 1983-09-20 DE DE19833333946 patent/DE3333946A1/en active Granted
Also Published As
Publication number | Publication date |
---|---|
DE3333946A1 (en) | 1984-03-22 |
DE3333946C2 (en) | 1988-12-01 |
AU1916283A (en) | 1984-03-29 |
AU560309B2 (en) | 1987-04-02 |
GB8324835D0 (en) | 1983-10-19 |
CA1207180A (en) | 1986-07-08 |
GB2126867B (en) | 1986-03-05 |
JPS5951730A (en) | 1984-03-26 |
GB2126867A (en) | 1984-04-04 |
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