Method for improving dough physical properties of wheat flour by introducing part of 1H chromosome of barley genus plant

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专利权人:

日本製粉株式会社;国立大学法人 岡山大学;国立研究開発法人農業・食品産業技術総合研究機構

发明人:

池田 達哉,高田 兼則,栗本 洋一,山本 克広,林田 拓也,武内 幸恵,下平 由紀子,高橋 由起子,内田 藍子,新川 ゆり,武田 真

申请号：

JP2012202281

公开号：

JP6080446B2

申请日:

2012.09.14

申请国别(地区):

JP

年份:

2017

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a method of improving a dough property of wheat flour, a breeding improvement method of wheat using the method, and a production method of food in which wheat flour improved the dough property by the method is contained as a raw material.SOLUTION: A method of improving a dough property of wheat flour and a production method of wheat by which the dough property of wheat flour is improved comprise the step of introducing part of 1H chromosome short arm in a plant of genus Hordeum producing hordein. A production method of food comprises the step of using wheat flour obtained from wheat which contains the part of 1H chromosome short arm in the plant of genus Hordeum producing hordein.

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中国工程科技知识中心

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http://www.ckcest.cn/home/