Title:
BREAD DOUGH AND BREAD USING THE DOUGH
Document Type and Number:
Japanese Patent JPH11169061
Kind Code:
A
Abstract:
To obtain a bread dough capable of producing a bread having the original good flavor and non-sticky texture of the bread, not causing the deterioration of the flavor and the generation of wrinkles on the surface of the bread, when heated with a microwave oven, and suitable for being heated with the microwave oven by adding yolk treated with an enzyme.
This bread dough contains an enzyme-treated yolk obtained by degrading yolk with a protease such as papain or trypsin preferably in an amount of 1-10 wt.% (based on wheat flour) and preferably further contains pregelatinized starch preferably in an amount of 1-5 wt.%. The bread dough is preferably baked to produce a bread.
Inventors:
TANAKA KATSUYOSHI
IRIE FUMIKO
TASHIRO SHUZO
YABUSHITA TETSUSHIGE
HASEGAWA KEISUKE
MUNAKATA RYOJI
IRIE FUMIKO
TASHIRO SHUZO
YABUSHITA TETSUSHIGE
HASEGAWA KEISUKE
MUNAKATA RYOJI
Application Number:
JP34165297A
Publication Date:
June 29, 1999
Filing Date:
December 11, 1997
Export Citation:
Assignee:
ASAHI DENKA KOGYO KK
International Classes:
A21D2/34; A21D2/36; A21D10/00; A21D13/00; (IPC1-7): A21D2/34; A21D2/36; A21D10/00; A21D13/00
Attorney, Agent or Firm:
Osamu Hatori
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