Title:
BREAD, MIX FLOUR FOR BREAD, AND METHOD FOR MANUFACTURING BREAD
Document Type and Number:
WIPO Patent Application WO/2024/095509
Kind Code:
A1
Abstract:
The present disclosure addresses the problem of providing a high-protein bread that maintains softness over time. A bread that has a protein content of 11.0 mass% or more and a salt content of 0.1-16.0 mass% inclusive relative to the protein content. A mix flour for bread that has a protein content of 11.0 mass% or more and a salt content of 0.1-16.0 mass% inclusive relative to the protein content. A method for manufacturing bread, the method comprising heating a dough containing the mix flour for bread to give the bread having a protein content of 11.0 mass% or more.
More Like This:
| WO/2007/029719 | FLAVOR-IMPROVING AGENT |
| WO/2006/102528 | ROLLED FOOD ITEM AND METHOD FOR FORMATION OF SAME |
| JPS5951744 | NON-STIRRED DRY MIXTURE FOR CAKE |
Inventors:
HARATA KENGO (JP)
Application Number:
PCT/JP2023/014436
Publication Date:
May 10, 2024
Filing Date:
April 07, 2023
Export Citation:
Assignee:
BASE FOOD INC (JP)
International Classes:
A21D10/00; A21D2/14; A21D13/064
Attorney, Agent or Firm:
TANAKA, Junya et al. (Nakanoshima Intes Bldg. 6-2-40, Nakanoshima, Kita-ku, Osaka-sh, Osaka 05, JP)
Download PDF: