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Kumamoto-shi, Japan

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Kumamoto Flour Milling Co. | Date: 2015-03-05

Rice Flour; Muffin; Muffin mixes; Cakes; Cake mixes; Bread; Bread mixes; Biscuits; Biscuit mixes; Cookies; Cookie mixes; Mixes for making breading; Pancakes; Pancake mixes; Pastry; Pastry mixes; Instant doughnut mixes; All purpose flour for making confectioneries.


Trademark
Kumamoto Flour Milling Co. | Date: 2015-02-05

Rice Flour; Muffin; Muffin mixes; Cakes; Cake mixes; Bread; Bread mixes; Biscuits; Biscuit mixes; Cookies; Cookie mixes; Mixes for making breading; Pancakes; Pancake mixes; Pastry; Pastry mixes; Instant doughnut mixes; All purpose flour for making confectioneries.


Nakagawa M.,Kobe Womens University | Tabara A.,Kobe Womens University | Ushijima Y.,Kumamoto Flour Milling Co. | Matsunaga K.,Kumamoto Flour Milling Co. | Seguchi M.,Kobe Womens University
Bioscience, Biotechnology and Biochemistry | Year: 2016

Rice flour was stored at 15°C/9 months, at 35°C/14 days, or dry-heated at 120°C/20 min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oilbinding ability was measured. Every rice flour subjected to storage or dry-heated at 120°C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality. © 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry. Source


Tabara A.,Kobe Womens University | Nakagawa M.,Kobe Womens University | Ushijima Y.,Kumamoto Flour Milling Co. | Matsunaga K.,Kumamoto Flour Milling Co. | Seguchi M.,Kobe Womens University
Bioscience, Biotechnology and Biochemistry | Year: 2015

Heat-treated (120 °C for 120 min) rice flour showed high affinity to oil (oil-binding ability). This oil-binding ability could be observed by shaking the heat-treated rice flour (2.0 g), oil (4.0 mL), and water (20 mL) vigorously in a test tube, and the oil bound to the rice flour sank into the water. To examine the time-dependent levels of the oil-binding ability, rice flour was heat-treated at 120 °C for 10, 20, 40, 60, and 120 min, and the precipitated volume of oil/rice flour complex increased with an increase of the heating time. The oil-binding ability of the rice flour was not affected by the treatments with diethyl ether or boiled chloroform/methanol (2:1) solutions, which suggested no relationship to the oil in the rice flour, but was lost upon alkali (0.2% NaOH solution) or pepsin treatment, which suggested its relationship to the rice proteins. © 2015 Japan Society for Bioscience, Biotechnology, and Agrochemistry. Source

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