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    • 7. 发明申请
    • Process for producing fermented breads comprising rice flour as the main component
    • 以米粉为主要成分的发酵面包的制造方法
    • US20050153015A1
    • 2005-07-14
    • US10502600
    • 2003-01-31
    • Susumu InoueKanou Takeuchi
    • Susumu InoueKanou Takeuchi
    • A21D2/18A21D2/26A21D10/02A21D13/08A23L7/104A23L1/10
    • A21D2/265A21D2/18A21D2/181A21D2/186A21D10/02A21D13/04A21D13/047A21D13/40A21D13/80
    • On the production of bakery products using rice flour as a major material, the first object of the present invention is to provide a process for producing bakery products with improved qualities such as appearance, crumb, taste, and preservability, as well as satisfactory handleability. The second object of the present invention is to provide such bakery products having excellent qualities, which are obtainable thereby. The third object of the present invention is to provide premixed flours for producing the bakery products with improved qualities. The fourth object of the present invention is to provide fermented doughs for producing the excellent bakery products. The present invention solves the above objects by providing a process for producing bakery products comprising a step of fermenting dough comprising a rice flour, gluten, and less-fermentable saccharide; bakery products obtainable thereby; premixed flour suitable for producing the bakery products; and fermented doughs suitable for producing the bakery products.
    • 在使用米粉作为主要材料的面包店产品的生产中,本发明的第一个目的是提供一种生产具有改进的外观,面包屑,味道和保存性能的面包店产品的方法以及令人满意的操作性。 本发明的第二个目的是提供具有优异品质的这种面包店产品,这样可以获得。 本发明的第三个目的是提供用于生产具有改进品质的面包店产品的预混粉。 本发明的第四个目的是提供用于生产优质焙烤产品的发酵生面团。 本发明通过提供一种生产面包店产品的方法来解决上述目的,其包括发酵包含米粉,麸质和不可发酵糖的面团的步骤; 可得到的面包店产品; 预混面粉适用于生产面包店产品; 以及适于生产面包店产品的发酵面团。