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Title:
MANUFACTURING METHOD OF WARM WATER YEAST
Document Type and Number:
Japanese Patent JP2018161122
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a bread having excellent bread making properties and an excellent flavor and texture.SOLUTION: The present invention provides a manufacturing method of a warm water yeast using grain flour containing damaged starch of 8.2 mass% or less. The present invention provides a manufacturing method of a warm water yeast in which a gluten vitality of grain flour is 43.0% or more. The present invention provides a manufacturing method of a warm water yeast in which grain flour and water content of 55-100°C are kneaded. The present invention provides a manufacturing method of a warm water yeast in which the warm water yeast acquired from the kneading is refrigerated for 1-6 hours at 10°C or less. The present invention provides a manufacturing method of a bread dough using the warm water yeast manufactured by said method.SELECTED DRAWING: None

Inventors:
YOSHIDA TADASHI
TAKAMATSU KENICHIRO
FUKUTOME SHINICHI
Application Number:
JP2017183352A
Publication Date:
October 18, 2018
Filing Date:
September 25, 2017
Export Citation:
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Assignee:
NISSHIN SEIFUN GROUP INC
International Classes:
A21D6/00; A21D2/18; A21D13/00
Domestic Patent References:
JP2012187070A2012-10-04
JP2007068443A2007-03-22
JP2003000164A2003-01-07
Other References:
瀬口正晴: "製パンに於ける小麦(3) 3. 小麦粉の構成", PAIN, vol. Volume 54, Issue 2, JPN7021000083, 2007, pages 43 - 45, ISSN: 0004536268
Attorney, Agent or Firm:
Alga Patent Office, a patent business corporation