Abstract: A method for manufacturing a household flour with improved baking properties, in particular for yeast-leavened bread, which mixes a first wheat flour with a second wheat flour, the second wheat flour being produced by softening wheat in aqueous surroundings wherein the wheat germinates; adding a liposome solution to the aqueous surroundings that the wheat is germinating in, the liposome solution penetrating the biomembranes of the wheat germ to enhance enzyme production; interrupting the germination phase after a predetermined time; drying the germinated material, and grinding the germinated material to produce the second wheat flour.

Abstract: A method of producing enzymes in which plant seeds are subjected to a softening process and a germination process in an aqueous environment and wherein a substance is added to the aqueous environment at least before and during the softening process, the substance selected from the group consisting of liposomes and niosomes and mixtures thereof, the substance containing a germination enhancing factor, the substance relatively easily and rapidly permeating a biomembrane and the germination enhancing factor enhancing the germination process.

Abstract: A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1.

Abstract: A baking agent for breakfast-roll doughs includes a phospholopid fraction in which the portion of phosphatidyl choline to phosphatidyl ehtanolamine is greater than 1. A method for producing such a baking agent is also included.

Abstract: Fast-cooked granular rice product, consisting of the rice components obtained as byproducts in producing table rice from raw rice and comprised of husking flour, scouring flour, polishing flour and broken rice, including 20 to 40% by weight of water, related to the weight of the anhydrous components, partly agglutinated and granulated.