Title:
FROZEN BREAD DOUGH AND FAT COMPOSITION FOR KNEADING
Document Type and Number:
Japanese Patent JP2019004780
Kind Code:
A
Abstract:
To provide a frozen bread dough capable of producing a bread excellent in volume and texture even after frozen storage with better workability.SOLUTION: A frozen bread dough is provided that is kneaded with fat composition and refrigerated and said fat composition contains a fat with 25-45°C of melting point and L-ascorbic acid, contains a gas, with a relative density of 0.2-0.8 g/mL, the content of the fat composition being 1-30 pts.wt. per the grain flour 100 pts.wt., the content of L-ascorbic acid contained in the fat composition being 1.0×10-1.0×10pts.wt. per the grain flour 100 pts.wt. and the content of L-ascorbic acid contained not in the fat composition but contained in the bread dough being less than 3×10pts.wt. per the grain flour 100 pts.wt.SELECTED DRAWING: None
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Inventors:
KATSUMI TOSHIAKI
TAKI SHINOKAZU
TAKI SHINOKAZU
Application Number:
JP2017123908A
Publication Date:
January 17, 2019
Filing Date:
June 26, 2017
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A21D6/00; A21D2/14; A21D2/22; A23D9/00
Attorney, Agent or Firm:
Patent business corporation Yuko patent office