Invention Grant
- Patent Title: Method for improving bread-making properties of rice flour bread dough
- Patent Title (中): 提高米粉面包面团制作性能的方法
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Application No.: US13496231Application Date: 2010-09-10
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Publication No.: US09049869B2Publication Date: 2015-06-09
- Inventor: Hiroyuki Yano
- Applicant: Hiroyuki Yano
- Applicant Address: JP Ibaraki
- Assignee: Incorporated Administrative Agency National Agriculture and Food Research Organization
- Current Assignee: Incorporated Administrative Agency National Agriculture and Food Research Organization
- Current Assignee Address: JP Ibaraki
- Agency: McCarter & English
- Priority: JP2009-213373 20090915
- International Application: PCT/JP2010/065577 WO 20100910
- International Announcement: WO2011/033994 WO 20110324
- Main IPC: A21D2/00
- IPC: A21D2/00 ; A21D10/00 ; A23L1/28 ; A21D13/04 ; A21D2/24 ; A21D2/28 ; A21D13/06
Abstract:
This invention provides a method for improving bread-making properties of bread dough using rice flour as the main material. The invention relates to a dough improving agent for rice flour breads, wherein said agent comprises glutathione and a method for making rice flour breads using the same.
Public/Granted literature
- US20120177780A1 METHOD FOR IMPROVING BREAD-MAKING PROPERTIES OF RICE FLOUR BREAD DOUGH Public/Granted day:2012-07-12
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