METHOD FOR PRODUCING BAKERY PRODUCT BLENDED WITH MUNG BEAN PROTEIN

PROBLEM TO BE SOLVED: To produce a bakery product blended with mung bean protein at a high concentration with its sufficiently puffed condition maintained and without impairing texture.SOLUTION: The bakery product being highly blended with protein while maintaining a sufficiently puffed condition an...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	YOSHIDA TAKAHARU, SUGIYAMA MASAHIRO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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