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Patent Searching and Data


Title:
BREAD AND PREPARATION THEREOF
Document Type and Number:
Japanese Patent JPH04190735
Kind Code:
A
Abstract:

PURPOSE: To prepare new bread having high nutritive value and excellent taste, flavor, palatability and preservability by adding malt and salt to soybean pulverized under specific condition, fermenting the mixture to obtain a fermented food of non-steamed soybean and adding a specific amount of the fermented food to wheat flour.

CONSTITUTION: Soybeans roughly crushed to 1/2 to l/8 at or below normal temperature are put into a closed vessel, treated with steam of ≤1kg/cm2 pressure for 3-20min, expanded by quickly discharging from the closed vessel to an atmosphere having the atmospheric pressure of below and pulverized. The obtained soybean powder is sprayed with hot water of 80-95°C, added with malt and common salt and fermented to obtain a fermented food of non-steamed soybean. The food is added to wheat flour in an amount of 2-30wt.% and kneaded to obtain bread dough. The objective bread is prepared by baking the dough after preserving at or below the ice temperature for 1-30day in frozen state.


Inventors:
Arai, Satoshi
Application Number:
JP1990000321972
Publication Date:
July 09, 1992
Filing Date:
November 26, 1990
Export Citation:
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Assignee:
ARAI SATOSHI
International Classes:
A21D2/36; A21D6/00; A21D15/02; (IPC1-7): A21D2/36; A21D6/00; A21D15/02