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Title:
BAKED COMPRESSED BREAD EXCELLENT IN RESTORABILITY
Document Type and Number:
Japanese Patent JPH1118671
Kind Code:
A
Abstract:

To provide baked and compressed bread that has excellent restorability by range-up and the same level of the taste and texture as those of the bread just after being baked, just after it is range-upped.

In the objective baked and compressed bread excellent in the restorability after the compression is unloaded, 5-20 wt.% of wheat flour as a raw material is replaced with processed starch, the bread after baking or half baking is covered with an air-tight packing material, compression-packed to reduce its bulkiness. In the process of compression packing, the temperature at the center of the product after backing or half baking ranges from 30-70°C, while the atmospheric temperature surrounding the product is under refrigeration condition. As a processed starch, are used at least one selected from pregelatinized tapioca starch, pregelatinized waxy starch or phosphoric acid- crosslinked starch. In addition, lecithin originating from soybean or yolk is used in an amount of 0.2-2 wt.% based on the total of the wheat flour and the processed starch.


Inventors:
Sugiura, Yutaka
Application Number:
JP1997000191971
Publication Date:
January 26, 1999
Filing Date:
July 02, 1997
Export Citation:
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Assignee:
SHOWA SANGYO CO LTD
International Classes:
A21D2/18; A21D2/32; A21D13/06; A21D15/00; (IPC1-7): A21D2/18; A21D2/32; A21D13/06; A21D15/00
Domestic Patent References:
JPS60162873A
JPS56123426A
JPS62141180A
Attorney, Agent or Firm:
須藤 阿佐子



 
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