Title:
METHOD OF PREPARING LEVAIN DOUGH AND BREAD AND BISCUIT USING THE SAME
Document Type and Number:
Japanese Patent JP2019033689
Kind Code:
A
Abstract:
To provide a technique for quickly, stably, and simply preparing levain dough that conventionally requires much time, efforts, and expertise, and to provide bread and biscuit having high quality in flavors, for example, using the dough.SOLUTION: A method of stably preparing levain dough of this invention includes adding adequate amounts of acetic acid, or acetic acid and wasabi to dough obtained by blending a predetermined amount of water to cereal grain flour to inhibit growth of saprophyte and obtaining high quality levain dough mainly composed of useful lactic acid bacteria and yeast. Bread and biscuit uniquely excellent in quality such as flavors can be simply produced by adding an adequate amount of the levain dough when ingredients are blended.SELECTED DRAWING: None
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Inventors:
IWATA JUNKI
GOSHIMA DAISUKE
NAKAMURA TADASHI
ODA YUJI
YAMAUCHI HIROAKI
GOSHIMA DAISUKE
NAKAMURA TADASHI
ODA YUJI
YAMAUCHI HIROAKI
Application Number:
JP2017157109A
Publication Date:
March 07, 2019
Filing Date:
August 16, 2017
Export Citation:
Assignee:
OBIHIRO UNIV OF AGRICULTURE & VETERINARY MEDICINE
International Classes:
A21D8/04
Domestic Patent References:
| JPS5257351A | 1977-05-11 | |||
| JPS52156951A | 1977-12-27 | |||
| JP2003265126A | 2003-09-24 | |||
| JPH05252937A | 1993-10-05 |
Other References:
モダンメディア, vol. 63, no. 8, JPN6021015962, 10 August 2017 (2017-08-10), pages 186 - 192, ISSN: 0004497909