JPH0542895B2 - - Google Patents
Info
- Publication number
- JPH0542895B2 JPH0542895B2 JP24167988A JP24167988A JPH0542895B2 JP H0542895 B2 JPH0542895 B2 JP H0542895B2 JP 24167988 A JP24167988 A JP 24167988A JP 24167988 A JP24167988 A JP 24167988A JP H0542895 B2 JPH0542895 B2 JP H0542895B2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- wheat flour
- joshin
- pizza crust
- roasted
- 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 - Fee Related
Links
- 235000013312 flour Nutrition 0.000 claims description 99
- 241000209140 Triticum Species 0.000 claims description 54
- 235000021307 Triticum Nutrition 0.000 claims description 54
- 235000013550 pizza Nutrition 0.000 claims description 46
- 238000002156 mixing Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims 1
- 206010039509 Scab Diseases 0.000 description 37
- 230000001953 sensory effect Effects 0.000 description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 108010061711 Gliadin Proteins 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 108010050792 glutenin Proteins 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
(イ) 産業上の利用分野
この発明はピザクラストに係り、詳しくは歯切
れの良いソフトな食感を有する電子レンジ用ピザ
クラストに関する。
(ロ) 従来の技術
従来電子レンジで加熱して食べるピザとして、
ピザクラストをイーストの活動を停止させてピザ
クラストの形を維持させる程度に予め焼成してお
き、この焼成されたピザクラスト上にピザソー
ス、チーズ、サラミその他の具をのせてピザを作
り、これを包装して冷凍又は冷蔵した状態で出荷
されたものを、電子レンジで加熱調理して食べる
ようにしたピザが知られている。
(ハ) 発明が解決しようとする問題点
しかしながら、前記従来のピザに用いられるピ
ザクラスト（水分30％〜35％）は、電子レンジで
加熱すると、噛んだときに引きが著しく強く、歯
切れ良い食感を全く欠き、食品としての価値を著
しく損なう（いわゆる「クラストのゴム化現象」）
という欠点が生じる。
このため、極端に水分の少ないクリスピータイ
プのクラストが作られているが、ソフト感に著し
く欠けてしまい、クラツカーのようになり（水分
23〜28％）、本来のソフトな食感を有するピザパ
イでなくなる。
電子レンジのマイクロ波加熱により、ピザクラ
スト等の多孔質の小麦粉製品が硬くなるのは小麦
粉内に形成されるグルテン網の収縮によるでんぷ
んの固化現象によるものであることが知られてい
る。
この発明の目的は、電子レンジ用ピザクラスト
の製造方法において、ピザクラストが電子レンジ
のマイクロ波加熱によるゴム化現象の作用を受け
ない電子レンジ用ピザクラストの製造方法を提供
することであり、他の目的は歯切れの良いソフト
な食感を有するピザクラストの製造方法を提供す
ることである。
(ニ) 問題点を解決するための手段
この発明は前記目的を達成するため、従来のパ
ン生地の基本配合（小麦粉、イースト、砂糖、油
脂、食塩、水）を用いてピザクラストを製造する
ようにし、小麦粉はその配合所定量のうち、一部
を上新粉若しくは焙焼小麦粉のいずれかに換えて
併用するようにし、若しくは上新粉と焙焼小麦粉
を共に併用し、ピザクラストを製造するようにし
た。
上新粉とは、粳米（うるち米）を水洗いして乾
燥してから製粉した新粉の一種である。
焙焼小麦粉とは、小麦粉を焙焼することによ
り、小麦蛋白質を変性させるとともに、酵素活性
を低下させて、その加工適正を向上させたもので
ある。
〔実施例〕
以下、この発明の一実施例に従い詳細に説明す
る。
この発明の電子レンジ用ピザクラストは次の配
合例よりなる生地と工程により製造することがで
きる。
〔配合例〕
小麦粉………80％
上新粉………20％
イースト………3.0％
ベーキングパウダー………0.5〜1.0％
砂糖………2.0〜5.0％
油脂………5.0％
食塩………2.0％
水………60％
〔工程〕
捏ね上げ温度………30℃
ミキシングタイム………L3M5
（オールインミツクス）
第一醗酵時間………60分（27℃、78％）
分割、成型
第二醗酵時間………60分（35℃、82％）
焼成………180℃（９〜10分）
この製造方法により得られたピザクラストは、
歯切れの良いソフトな食感を有するピザクラスト
であつた。この製造方法では、小麦粉（80％）に
上新粉（20％）を併用するようにした。上新粉は
グルテニンやグリアジンを含まないので、電子レ
ンジのマイクロ波加熱により生じるゴム化現象が
上新粉により抑止され、歯切れの良いソフトな食
感を有するピザクラストが得られたものと思われ
る。
実施例においては、小麦粉の配合所定量のう
ち、一部を上新粉におき換えて併用するようにし
たが上新粉に代えて焙焼小麦粉を用いることがで
きる。小麦粉（75％）に焙焼小麦粉（25％）を併
用し、前記実施例による製造方法と同一条件下で
ピザクラストを製造したところ、前記実施例のピ
ザクラストと同様、歯切れの良いソフトな食感を
有するピザクラストが得られた。尚、実施例の原
料配例にベーキングパウダー（0.5〜1.0％）を添
加しているが、これを添加しない場合に較べる
と、クラスト焼成後の比容積が増大するため、歯
切れの良い食感が一層増加される。ベーキングパ
ウダーとは、重炭酸ソーダ（重曹）と酸とを主成
分とし、これを小麦粉及び水と混合してドウ（生
地）を作り、オーブンで焼くとベーキングパウダ
ー中の重曹と酸とが水と熱によつて化学変化を起
こして、二酸化炭素を発生し、パンに気泡を作る
作用をするものである。
前記上新粉併用の場合（小麦粉80％、上新粉
20％）、焙焼小麦粉併用の場合（小麦粉75％、
焙焼小麦粉25％）の実施例は、この発明の実施例
において最も良好なピザクラストが得られる小麦
粉との併用条件を示すものであるが、これに限ら
れるものではなく、小麦粉と上新粉との酸合比
率、小麦粉と焙焼小麦粉の配合比率、小麦粉に上
新粉と焙焼小麦粉を共に併用する場合の配合比率
は任意に選択することが可能である。
以下に、上新粉と焙焼小麦粉を各別に小麦粉に
併用した場合における上新粉と焙焼小麦粉の配合
比率と、これら配合比率によるピザクラストを用
いたピザの〔官能テスト１〕示す。
(a) Industrial Application Field The present invention relates to a pizza crust, and more particularly to a pizza crust for use in a microwave oven that has a crisp and soft texture. (b) Conventional technology Conventionally, pizza is heated and eaten in a microwave.
The pizza crust is baked in advance to the extent that yeast activity is stopped and the pizza crust retains its shape, and pizza sauce, cheese, salami, and other ingredients are placed on the baked pizza crust to make a pizza, which is then packaged. BACKGROUND ART Pizzas that are shipped frozen or refrigerated and then cooked and eaten in a microwave oven are known. (c) Problems to be Solved by the Invention However, the pizza crust (30% to 35% moisture) used in the conventional pizza has a very strong pull when chewed when heated in a microwave oven, resulting in a crisp texture. It is completely lacking in crust, significantly impairing its value as a food (so-called "crust rubberization phenomenon").
There is a drawback. For this reason, a crispy type crust with extremely low moisture content is produced, but it is noticeably lacking in softness, resulting in a crust-like crust (with no moisture content).
23-28%), the pizza pie loses its original soft texture. It is known that the hardening of porous flour products such as pizza crusts due to microwave heating in a microwave oven is due to starch solidification due to contraction of the gluten network formed within the flour. An object of the present invention is to provide a method for producing a pizza crust for a microwave oven in which the pizza crust is not affected by the rubberization phenomenon caused by microwave heating in a microwave oven. To provide a method for producing a pizza crust having a crisp and soft texture. (d) Means for Solving the Problems In order to achieve the above object, the present invention manufactures pizza crust using the basic ingredients of conventional bread dough (flour, yeast, sugar, fat, oil, salt, water), Of the prescribed amount of wheat flour, part of it is replaced with either Joshin flour or roasted wheat flour, or both Joshin flour and roasted wheat flour are used together to produce pizza crust. . Joshinko is a type of new flour made by washing glutinous rice with water, drying it, and then milling it. Roasted wheat flour is obtained by roasting wheat flour to denature wheat proteins and reduce enzyme activity, thereby improving its suitability for processing. [Example] Hereinafter, an example of the present invention will be described in detail. The pizza crust for microwave ovens of the present invention can be manufactured using the dough and process according to the following formulation example. [Composition example] Wheat flour...80% Joshinko...20% Yeast...3.0% Baking powder...0.5-1.0% Sugar...2.0-5.0% Fats and oils...5.0% Salt... …2.0% Water…60% [Process] Kneading temperature…30℃ Mixing time…L3M5 (all-in mix) First fermentation time…60 minutes (27℃, 78%) Divide, Molding Second fermentation time: 60 minutes (35℃, 82%) Baking: 180℃ (9-10 minutes) The pizza crust obtained by this manufacturing method is
The pizza crust had a crisp and soft texture. In this manufacturing method, wheat flour (80%) and Joshin flour (20%) were used in combination. Since Joshin flour does not contain glutenin or gliadin, it is thought that the rubberization phenomenon caused by microwave heating was suppressed by Joshin flour, resulting in a pizza crust with a crisp and soft texture. In the example, a part of the predetermined amount of wheat flour was replaced with Joshin flour and used in combination, but roasted wheat flour may be used instead of Joshin flour. When a pizza crust was produced using wheat flour (75%) and roasted wheat flour (25%) under the same conditions as the production method in the above example, it had a crisp and soft texture like the pizza crust in the above example. A pizza crust having the following properties was obtained. In addition, baking powder (0.5 to 1.0%) is added to the raw material distribution in the example, but compared to the case without adding baking powder, the specific volume after baking the crust increases, resulting in a crisp texture. will be further increased. Baking powder has bicarbonate of soda (baking soda) and acid as its main ingredients. This is mixed with flour and water to make a dough. When baked in the oven, the baking soda and acid in the baking powder turn into water and heat. This causes a chemical change, producing carbon dioxide, which creates air bubbles in the bread. When using the above Joshinko (wheat flour 80%, Joshinko
20%), when combined with roasted flour (75% wheat flour,
The example of roasted wheat flour (25%) shows the conditions of combination with wheat flour to obtain the best pizza crust in the example of this invention, but it is not limited to this, and wheat flour and Joshin flour are used together. The acid combination ratio of , the blending ratio of wheat flour and roasted wheat flour, and the blending ratio when using both wheat flour and roasted wheat flour can be arbitrarily selected. Below, the blending ratio of Joshin flour and roasted wheat flour when each of Joshin flour and roasted wheat flour is used in combination with wheat flour, and [Sensory test 1] of pizza using pizza crust based on these blending ratios are shown.
【表】
１ ２ ３
４ ５
[Table] 1 2 3
4 5
【表】
１ ２ ３ ４
５
官能テストの総合評価によると、上新粉を併用
した場合、小麦粉の配合所定量に占める割合は10
％から30％の範囲が良好であり、20％が最も良好
であることが解かる。次に、焙焼小麦粉を併用し
た場合、小麦粉の配合所定量に占める割合は15％
か35％の範囲が良好であり、25％が最も良好であ
ることが解かる。
上新粉若しくは焙焼小麦粉の添加量が前記数値
よりも少ない場合には、クラストをマイクロウエ
ーブ加熱した際の「クラストのゴム化現象」を促
進させるのに十分なグルテンを形成する小麦粉量
があるためであり、これに対して、前記数値を超
える場合には、クラスト本来の食感を維持するに
十分な小麦粉量以下となり、又は米の風味と味が
強く感じられるようになるからである。
前記官能テストの結果による上新粉の好ましい
配合割合及び焙焼小麦粉の好ましい配合割合を参
考にして、上新粉と焙焼小麦粉を共に併用した場
合のピザクラストを用いたピザの官能テストを行
つた。官能テストの条件は前記上新粉及び焙焼小
麦粉と同一である。但し、上新粉と焙焼小麦粉の
配合割合は１対１とした。官能テストの結果は、
前記上新粉及び焙焼小麦粉の良好な配合割合の範
囲とほゞ同じ配合が良好であることが解つた。
以下、上新粉と焙焼小麦粉を共に小麦粉に併用
した場合の、小麦粉に対する上新粉と焙焼小麦粉
の配合比率と、これら配合比率によるピザクラス
トを用いたピザの（官能テスト２〕を示す。[Table] 1 2 3 4
5
According to the comprehensive evaluation of the sensory test, when Joshinko is used in combination, the ratio of flour to the specified amount of flour is 10%.
It can be seen that a range of % to 30% is good, with 20% being the best. Next, if roasted flour is used in combination, the ratio of flour to the prescribed amount of flour is 15%.
It can be seen that a range of 35% is good, and 25% is the best. If the amount of Joshin flour or roasted flour added is less than the above value, there is enough flour to form gluten to promote the "crust rubberization phenomenon" when the crust is heated in the microwave. On the other hand, if the above value is exceeded, the amount of flour will be less than enough to maintain the original texture of the crust, or the flavor and taste of rice will be felt strongly. Based on the results of the above sensory test, we conducted a sensory test on pizza using a pizza crust in which both Joshin flour and roasted wheat flour were used together, with reference to the preferred blending ratio of Joshin flour and the preferred blending ratio of roasted wheat flour. . The conditions for the sensory test were the same as those for the above-mentioned Joshin flour and roasted wheat flour. However, the mixing ratio of Joshin flour and roasted wheat flour was 1:1. The results of the sensory test are
It was found that a blending ratio that is approximately the same as the above-mentioned range of good blending ratios of Joshin flour and roasted wheat flour was found to be good. Below, we will show the blending ratio of Joshin flour and roasted wheat flour to wheat flour when both Joshin flour and roasted wheat flour are used together with wheat flour, and the (sensory test 2) of pizza using pizza crust based on these blending ratios.
【表】
１ ２ ３
４ ５
(ホ) 作用
小麦粉の配合所定量の一部を小麦粉に換えて、
上新粉若しくは焙焼小麦粉を併用した場合、又
は、上新粉と焙焼小麦粉を共に併用した場合のい
ずれの場合においても、前記官能テスト結果で示
す配合割合の範囲で得られるピザクラストを用い
たピザは、歯切れの良いソフトな食感を有してい
る。
これは、、ピザクラスト内に形成されるグルテ
ン網が小麦粉に含まれるグルテニンやグリアジン
によつて形成されるため、小麦粉の配合所定量の
うち、一部にグルテニンやグリアジンを含まない
上新粉又はグルテニンやグリアジンを熱変形させ
た焙焼小麦粉を併用するか若しくは前記上新粉と
前記焙焼小麦粉を共に併用すると、電子レンジで
加熱した際に生じる「グルテン網の収縮」による
「でんぷんの固化」現象（ゴム化現象）を著しく
減少させるためであると思われる。
(ヘ) 効果
この発明によると、電子レンジのマイクロ波加
熱によるピザクラストのゴム化現象の作用を受け
ないピザクラストを製造することができ、歯切れ
の良いソフトな食感を有するピザクラストを製造
することができる効果がある。[Table] 1 2 3
4 5
(E) Effect By replacing a part of the prescribed amount of flour with wheat flour,
In either case, when using Joshin flour or roasted wheat flour, or when using Joshin flour and roasted wheat flour together, a pizza crust obtained within the blending ratio range shown in the above sensory test results was used. The pizza has a crisp and soft texture. This is because the gluten network that is formed in the pizza crust is formed by glutenin and gliadin contained in wheat flour. When roasted flour with heat-deformed gliadin or gliadin is used together, or when the above-mentioned Joshin flour and the above-mentioned roasted flour are used together, the phenomenon of "starch solidification" due to "shrinkage of the gluten network" that occurs when heated in a microwave oven. This seems to be to significantly reduce the rubberization phenomenon. (f) Effects According to the present invention, it is possible to produce a pizza crust that is not affected by the rubberization phenomenon of pizza crust caused by microwave heating in a microwave oven, and it is possible to produce a pizza crust that has a crisp and soft texture. effective.
Claims (1)
パン生地配合よりなり、前記小麦粉の配合所定量
の一部を上新粉におき換えて小麦粉と上新粉を併
用したものとし、これらを混捏し、分割、成型
し、焙炉をとり焼成することを特徴とする電子レ
ンジ用ピザクラストの製造方法。 ２ 上新粉の代りに小麦粉の配合所定量の少なく
とも10％以上を焙焼小麦粉におき換えて、小麦粉
と焙焼小麦粉を併用することを特徴とする請求項
１に記載の電子レンジ用ピザクラストの製造方
法。 ３ 小麦粉の配合所定量の一部を上新粉と焙焼小
麦粉におき換えて小麦粉と上新粉と焙焼小麦粉を
共に併用することを特徴とする請求項１に記載の
電子レンジ用ピザクラストの製造方法。 ４ 全小麦粉量のうち、10％〜30％を上新粉にお
き換えることを特徴とする請求項１に記載の電子
レンジ用ピザクラストの製造方法。 ５ 全小麦粉量のうち、15％〜35％を焙焼小麦粉
におき換えることを特徴とする請求項２に記載の
電子レンジ用ピザクラストの製造方法。 ６ 全小麦粉のうち、10％〜30％を上新粉と焙焼
小麦粉におき換えることを特徴とする請求項３に
記載の電子レンジ用ピザクラストの製造方法。 ７ 上新粉と焙焼小麦粉との配合割合が１対１で
あることを特徴とする請求項３及び６のいずれか
に記載の電子レンジ用ピザクラストの製造方法。 ８ ベーキングパウダーを添加することを特徴と
する請求項１乃至７のいずれかに記載の電子レン
ジ用ピザクラストの製造方法。[Scope of Claims] 1. Bread dough consisting of wheat flour, yeast, sugar, oil, fat, salt, and water, in which a part of the prescribed amount of the wheat flour is replaced with joshin flour, and a combination of wheat flour and joshin flour is used. A method for producing a pizza crust for a microwave oven, which comprises kneading these, dividing and shaping them, and baking them in a roaster. 2. The pizza crust for microwave oven according to claim 1, characterized in that at least 10% of the predetermined amount of wheat flour is replaced with roasted wheat flour instead of Joshin flour, and wheat flour and roasted wheat flour are used in combination. Production method. 3. The pizza crust for microwave oven according to claim 1, characterized in that a part of the predetermined amount of wheat flour is replaced with Joshin flour and roasted wheat flour, and wheat flour, Joshin flour, and roasted wheat flour are used in combination. Production method. 4. The method for producing a pizza crust for microwave oven according to claim 1, characterized in that 10% to 30% of the total amount of wheat flour is replaced with joshin flour. 5. The method for producing a pizza crust for microwave oven according to claim 2, characterized in that 15% to 35% of the total flour amount is replaced with roasted wheat flour. 6. The method for producing a pizza crust for microwave oven according to claim 3, characterized in that 10% to 30% of the total wheat flour is replaced with fresh wheat flour and roasted wheat flour. 7. The method for producing a pizza crust for microwave oven according to any one of claims 3 and 6, characterized in that the mixing ratio of Joshin flour and roasted wheat flour is 1:1. 8. The method for producing a pizza crust for microwave oven according to any one of claims 1 to 7, characterized in that baking powder is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24167988A JPH0292230A (en) | 1988-09-27 | 1988-09-27 | Production of pizza crust for microwave oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24167988A JPH0292230A (en) | 1988-09-27 | 1988-09-27 | Production of pizza crust for microwave oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0292230A JPH0292230A (en) | 1990-04-03 |
| JPH0542895B2 true JPH0542895B2 (en) | 1993-06-30 |
Family
ID=17077908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24167988A Granted JPH0292230A (en) | 1988-09-27 | 1988-09-27 | Production of pizza crust for microwave oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0292230A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012029575A (en) * | 2010-07-28 | 2012-02-16 | Nisshin Flour Milling Inc | Bread suitable for microwave heating, and bread cereal flour composition for the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0499436A (en) * | 1990-08-20 | 1992-03-31 | Sanwa Foods:Kk | Corn bread and preparation thereof |
-
1988
- 1988-09-27 JP JP24167988A patent/JPH0292230A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012029575A (en) * | 2010-07-28 | 2012-02-16 | Nisshin Flour Milling Inc | Bread suitable for microwave heating, and bread cereal flour composition for the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0292230A (en) | 1990-04-03 |
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