Title:
BREAD DOUGH
Document Type and Number:
Japanese Patent JP2018064500
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a bread dough for stably providing breads having softness and moist feeling and good mouth melting even with containing a large amount of dietary fibers without deteriorating physical dough properties.SOLUTION: There is provided a bread dough containing a large amount of dietary fibers as well as kneaded oil and fat composition for making breads containing an enzyme. Th enzyme is preferably one or more kind selected from maltose generation type amylase, hemicellulase, α-amylase, and the content of the dietary fibers is preferably 1 to 30 pts.mass based on 100 pts.mass of wheat flour in the bread dough. The dietary fibers consist of a water-soluble dietary fibers and water-insoluble dietary fibers and mass ration thereof (former/latter) is preferably 0.05 to 12.0.SELECTED DRAWING: None
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Inventors:
FUNAKAWA NATSUKI
Application Number:
JP2016205183A
Publication Date:
April 26, 2018
Filing Date:
October 19, 2016
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/14; A21D2/16; A21D8/04; A21D13/00
Attorney, Agent or Firm:
Michiharu Soga
Kajinami order
Kazuhiro Oyaku
Satoshi Iino
Kajinami order
Kazuhiro Oyaku
Satoshi Iino
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