Abstract: A process is provided for producing bakery products using rice flour as a major ingredient, which products have improved qualities, such as appearance, crumb, taste, and shelf life as well as satisfactory handleability, as well as excellent qualities. Premixed flours containing rice flour, gluten and a saccharide such as an oligosaccharide or a sugar alcohol, are provided for making these bakery products. Fermented doughs for making the bakery products from the premix are also provided.

Abstract: The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of ?,?-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof.

Abstract: The present invention has objects to provide a method of lowering the unpleasant taste and/or smell of compositions, and an agent for lowering unpleasant taste and/or smell. The objects are solved by providing a method of lowering unpleasant taste and/or smell, comprising a step of incorporating an saccharide derivative of ?,?-trehalose in compositions; a composition with lowered unpleasant taste and/or smell, obtainable by the method; and an agent for lowering unpleasant taste and/or smell, comprising an saccharide derivatives of ?,?-trehalose as an effective ingredients.

Abstract: On the production of bakery products using rice flour as a major material, the first object of the present invention is to provide a process for producing bakery products with improved qualities such as appearance, crumb, taste, and preservability, as well as satisfactory handleability. The second object of the present invention is to provide such bakery products having excellent qualities, which are obtainable thereby. The third object of the present invention is to provide premixed flours for producing the bakery products with improved qualities. The fourth object of the present invention is to provide fermented doughs for producing the excellent bakery products.

Abstract: A novel beta-1,3-glucan (ganoderan) is produced by culturing a microorganism of genus Ganoderma. Ganoderan is composed of a backbone structure of beta-1,3-linked D-glucopyranose residues bearing, at some of the C-6 positions, side chains of single beta-1,6-linked D-glucopyranose residue, and, at some of the C-2 positions, side chains of another type wherein 2-4 D-glucopyranose residues are linked via beta-1,4-linkage. Hydrogenation of ganoderan leads to the formation of a polyol-type ganoderan. Intact- and polyol-type ganoderans both having a strong antioncotic activity. They are usable in chemicals, food products, pharmaceuticals, etc.

Abstract: Disclosed are hitherto-unknown erlose hydrate, a mixture solid containing the same, and their production and uses. One mole of the erlose hydrate has 1 or 3 moles of cystallization water. The erlose hydrate and a mixture solid containing the same are readily dissolvable in water, non- or scarcely-hygroscopic, low-cariogenic, low-calorific, and, therefore, favorably usable to prepare orally-usable products, e.g. foodstuffs in general, cosmetics, dentifrices, pharmaceuticals, and chemicals.