Nisshin Flour Milling Co., Ltd.

Nisshin Flour Milling Inc.

Kiwamu Shiiba

Yoshie Negishi

Shigeru Endo

Kenzo Okada

Ken Kanzaki

Takanori Ijitsu

Hiroyoshi Hara

Provided are a composting accelerator which comprises a mixture obtained by mixing (A) an organic matter having an arabinoxylan content of 10 wt. % or greater and (B) heat-resistant bacteria for assimilating an organic material, and optionally a humic acid and has a pH adjusted within a range of from 6.0 to 8.5; a composting accelerator comprising a mixture obtained by mixing the above-described organic matter (A) and calcium silicate (C) at a weight ratio ranging from 50:50 to 95:5; and a process for producing an organic fertilizer by using each of the above-described composting accelerators.

Composting accelerator

A sustained release composition containing a chemical substance in a matrix. The matrix substantially comprises a hemicellulose extracted from wheat bran under alkaline conditions or a wheat bran extract containing the hemicellulose. The chemical substance is released at a controlled rate from the composition over a long period of time.

Sustained release compositions using as matrix hemicellulose extracted

A new water-insoluble modified gluten product and a new water-soluble proteinaceous substance have now been found to be produced by kneading a mixture of wheat flour, one or more oxidizing agents such as L-ascorbic acid, potassium boromate, ammonium persulfate and potassium iodate, and water and then separating or fractionating the resulting dough-like or batter-like, hydrated flour mixture as kneaded, for instance, by repeated water-washing or centrifugation, so as to give individually a fraction comprising the water-insoluble modified gluten product, a fraction comprising an aqueous solution containing the water-soluble proteinaceous substance dissolved therein, and a fraction comprising the starchy substances and if necessary, subsequently dehydrating said aqueous solution. The water-insoluble modified gluten product and the water-soluble proteinaceous substance so obtained as well as a mixture of these are each useful as new bread improver for addition to farinaceous flours or bread-making doughs for the purpose of improving the properties of bread or other bakery products, such as the volume, crumb texture and crumb smoothness of bread.

New modified gluten product and bread improver composition

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Tsukuba, Japan

Kiwamu Shiiba