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AU2002361086A1 - Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same - Google Patents

Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same

Info

Publication number
AU2002361086A1
AU2002361086A1 AU2002361086A AU2002361086A AU2002361086A1 AU 2002361086 A1 AU2002361086 A1 AU 2002361086A1 AU 2002361086 A AU2002361086 A AU 2002361086A AU 2002361086 A AU2002361086 A AU 2002361086A AU 2002361086 A1 AU2002361086 A1 AU 2002361086A1
Authority
AU
Australia
Prior art keywords
main component
rice flour
foamy food
bread
producing
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.)
Abandoned
Application number
AU2002361086A
Inventor
Keiko Fujii
Mayumi Higashino
Kiyohito Koyama
Tatsuhiro Takahashi
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of AU2002361086A1 publication Critical patent/AU2002361086A1/en
Abandoned legal-status Critical Current

Links

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
AU2002361086A 2001-12-26 2002-12-25 Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same Abandoned AU2002361086A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2001-393219 2001-12-26
JP2001393219A JP4190180B2 (en) 2001-12-26 2001-12-26 Method of forming a cross-linked network structure using rice flour as the main ingredient, and dough and bread for bread using rice flour as the main ingredient
PCT/JP2002/013486 WO2003056926A1 (en) 2001-12-26 2002-12-25 Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same

Publications (1)

Publication Number Publication Date
AU2002361086A1 true AU2002361086A1 (en) 2003-07-24

Family

ID=19188754

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2002361086A Abandoned AU2002361086A1 (en) 2001-12-26 2002-12-25 Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same

Country Status (3)

Country Link
JP (1) JP4190180B2 (en)
AU (1) AU2002361086A1 (en)
WO (1) WO2003056926A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005323536A (en) * 2004-05-14 2005-11-24 Takitani Makoto Breads made mainly from rice flour and method for producing the same
WO2006035965A1 (en) * 2004-09-30 2006-04-06 Days Nutrition, Inc. Foamed food comprising soybean flour as the main component
JP4866398B2 (en) 2008-07-23 2012-02-01 信越化学工業株式会社 Dough composition for bread making without gluten
JP5769053B2 (en) * 2010-02-16 2015-08-26 昭博 西岡 Rice flour bread dough, rice flour bread and method for producing rice flour bread
JP2014187990A (en) * 2013-03-28 2014-10-06 Shizuokaken Koritsu Daigaku Hojin Swollen food product dough and swollen food product
JP6261241B2 (en) * 2013-09-04 2018-01-17 昭和産業株式会社 Bread production method
JP7468357B2 (en) * 2018-11-15 2024-04-16 株式会社サタケ Rice flour bread manufacturing method

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63177753A (en) * 1986-03-01 1988-07-21 但馬屋食品株式会社 Production of expanded food
JPH05130827A (en) * 1991-10-24 1993-05-28 Noboru Otsuka Production of rice flour bread
JPH067071A (en) * 1992-06-22 1994-01-18 Koshiro Takeda Method for baking with rice flour
JPH0889159A (en) * 1994-09-27 1996-04-09 Kumamoto Seifun Kk Manufacturing method of flour processed food
JP3455961B2 (en) * 1995-10-13 2003-10-14 株式会社ホーネンコーポレーション Method for producing puffed food and puffed food dough
JP3075556B2 (en) * 1997-07-18 2000-08-14 兵蔵 今野 Method for producing rice flour and processed food using it
JPH11225661A (en) * 1998-02-16 1999-08-24 M & N International:Kk Bread and its manufacturing method
JP2001069925A (en) * 1999-09-04 2001-03-21 Keiko Fujii Composite cell-containing rice flour material and cell- containing rice flour food
JP2001327242A (en) * 2000-05-22 2001-11-27 Niigata Gourmet:Kk Method for producing bread using rice flour
JP2002095404A (en) * 2000-09-25 2002-04-02 Yoshiyuki Ueno Method for producing bead comprising rice flour as raw material and bread produced from rice flour as raw material

Also Published As

Publication number Publication date
JP4190180B2 (en) 2008-12-03
WO2003056926A1 (en) 2003-07-17
JP2003189786A (en) 2003-07-08

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase