NON-WAXY RICE FLOUR FOR SPONGE CAKE AND PRODUCTION METHOD THEREOF

PROBLEM TO BE SOLVED: To provide a production method of non-waxy rice flour for sponge cake which makes the sponge cake using the rice flour melt in a mouth better when eaten.SOLUTION: The production method of the non-waxy rice flour for sponge cake includes subjecting the non-waxy rice flour to wet...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KOJIMA REINA, MIYAMURA KAZUNORI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a production method of non-waxy rice flour for sponge cake which makes the sponge cake using the rice flour melt in a mouth better when eaten.SOLUTION: The production method of the non-waxy rice flour for sponge cake includes subjecting the non-waxy rice flour to wet heat treatment with a temperature from 80 to 120°C for 7 to 40 minutes. The non-waxy rice flour for sponge cake and the sponge cake made with the non-waxy rice flour for sponge cake are also provided.