JPH0334891B2 - - Google Patents
Info
- Publication number
- JPH0334891B2 JPH0334891B2 JP59084074A JP8407484A JPH0334891B2 JP H0334891 B2 JPH0334891 B2 JP H0334891B2 JP 59084074 A JP59084074 A JP 59084074A JP 8407484 A JP8407484 A JP 8407484A JP H0334891 B2 JPH0334891 B2 JP H0334891B2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- water
- heated
- parts
- pregelatinized starch
- 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 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 229920000881 Modified starch Polymers 0.000 claims description 24
- 241000209140 Triticum Species 0.000 claims description 23
- 235000021307 Triticum Nutrition 0.000 claims description 23
- 235000008429 bread Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000021067 refined food Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 238000005187 foaming Methods 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims 1
- 235000011453 Vigna umbellata Nutrition 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 150000003839 salts Chemical class 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- -1 fatty acid ester Chemical class 0.000 description 3
- 235000010855 food raising agent Nutrition 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59084074A JPS60227622A (ja) | 1984-04-27 | 1984-04-27 | 加工食品の品質改良法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59084074A JPS60227622A (ja) | 1984-04-27 | 1984-04-27 | 加工食品の品質改良法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60227622A JPS60227622A (ja) | 1985-11-12 |
| JPH0334891B2 true JPH0334891B2 (de) | 1991-05-24 |
Family
ID=13820331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59084074A Granted JPS60227622A (ja) | 1984-04-27 | 1984-04-27 | 加工食品の品質改良法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60227622A (de) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002186468A (ja) * | 2000-12-22 | 2002-07-02 | Showa Sangyo Co Ltd | 小麦粉焼成食品用ミックス及び小麦粉焼成食品 |
| JP2016202142A (ja) * | 2015-04-28 | 2016-12-08 | フライスター株式会社 | パン粉の製造方法 |
| JP7023087B2 (ja) * | 2017-11-16 | 2022-02-21 | 日清製粉株式会社 | パン類用素材、その製造方法及びこれを用いるパン類の製造方法 |
| JP6920781B2 (ja) * | 2018-06-26 | 2021-08-18 | 株式会社ニップン | エクストルーダー処理したα化デュラム小麦粒を使用した蒸しケーキの製造方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5626375A (en) * | 1979-08-10 | 1981-03-13 | Seiko Epson Corp | Direct current source device |
| JPS5650777U (de) * | 1979-09-26 | 1981-05-06 |
-
1984
- 1984-04-27 JP JP59084074A patent/JPS60227622A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5626375A (en) * | 1979-08-10 | 1981-03-13 | Seiko Epson Corp | Direct current source device |
| JPS5650777U (de) * | 1979-09-26 | 1981-05-06 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60227622A (ja) | 1985-11-12 |
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