Title:
BREAD QUALITY IMPROVING COMPOSITION WITH REFRIGERATED FERMENTATION STEP
Document Type and Number:
Japanese Patent JP2022098859
Kind Code:
A
Abstract:
To extend a refrigerated storage period of bread dough and achieve labor saving and high efficiency of a bread production process.SOLUTION: Bread dough is produced by blending 3-60 wt.% of an oil-in-water emulsification composition containing soy protein, oil and fat, starch, and water, and having a pH of 7.5 or less and plasticity relative to 100 pts.wt. of cereal flour. It is possible to obtain bread which maintains quality with no inferiority even after three days of fermentation and storage in a refrigerated temperature range when compared to that after one day of fermentation and storage, and which is good in the shape (long-lastingness) and food texture (crispiness) after baking. In particular, the oil-in-water emulsification composition produced through lactic acid fermentation is good.SELECTED DRAWING: None
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Inventors:
OKUBI JUNKO
KOYAMA NOZOMI
FURUYA KENICHI
KOYAMA NOZOMI
FURUYA KENICHI
Application Number:
JP2020212500A
Publication Date:
July 04, 2022
Filing Date:
December 22, 2020
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/08; A21D2/16; A21D2/18; A21D2/26; A23D7/00; A23D7/005