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公开(公告)号：EP0096897A3
公开(公告)日：1984-07-04
申请号：EP83105870
申请日：1983-06-15
发明人： Sugisawa Ko , Yamamoto, Masanori , Shibuki, Masaru , Nomura, Yukihiro , Sengoku, Kouji , Higashine, Seiji
IPC分类号： A21D06/00
CPC分类号： A21D6/00
摘要： A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved visco-elasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.
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公开(公告)号：EP0096897B1
公开(公告)日：1987-01-28
申请号：EP83105870.6
申请日：1983-06-15
发明人： Sugisawa Ko , Yamamoto, Masanori , Shibuki, Masaru , Nomura, Yukihiro , Sengoku, Kouji , Higashine, Seiji
IPC分类号： A21D6/00
CPC分类号： A21D6/00
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公开(公告)号：EP0096897A2
公开(公告)日：1983-12-28
申请号：EP83105870.6
申请日：1983-06-15
发明人： Sugisawa Ko , Yamamoto, Masanori , Shibuki, Masaru , Nomura, Yukihiro , Sengoku, Kouji , Higashine, Seiji
IPC分类号： A21D6/00
CPC分类号： A21D6/00
摘要： A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved visco-elasticity, and the starch in this wheat flour shows a greater water holding capacity. Appearance and texture of the secondary products from this wheat are also improved remarkably.
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