Title:
ドライフルーツ入りパン類の製造方法
Document Type and Number:
Japanese Patent JP5813299
Kind Code:
B2
Abstract:
The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit manufactured by this method. A method for manufacturing a bread containing dried fruit according to the invention comprises blending a glutinous (waxy) gelatinised hydroxypropyl starch in a starting material flour during the manufacture of a bread containing dried fruit. Because this method for manufacturing a bread of the present invention can be implemented by blending a glutinous, gelatinised hydroxypropyl starch in a starting material flour, with essentially no alteration to the normal bread-manufacturing process required, a product that ages at a rate comparable to that of a bread in which no dried fruit has been kneaded can be produced.
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Inventors:
Shujiro Hirosawa
Application Number:
JP2010176248A
Publication Date:
November 17, 2015
Filing Date:
August 05, 2010
Export Citation:
Assignee:
Matsutani Chemical Industry Co., Ltd.
Cooper Tea Abbe You
Cooper Tea Abbe You
International Classes:
A21D2/18
Domestic Patent References:
| JP2007325526A | ||||
| JP60160833A | ||||
| JP2010142127A |
Attorney, Agent or Firm:
Masaki Hirota
Seiji Ozawa
Seiji Ozawa
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