MATERIAL FOR IMPROVING BREAD-MAKING

Title:

MATERIAL FOR IMPROVING BREAD-MAKING

Document Type and Number:

Japanese Patent JP2017195815

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide a material for improving bread-making that is for obtaining bread having softness and good crispness, and richness, without degrading dough properties.SOLUTION: A material for improving bread-making satisfies all of the following conditions (1)(2)(3): (1) it contains milk raw materials with the content of phospholipids in a milk solid content being 2 mass% or more; (2) it contains an acidic amino acid; and (3) it contains dextran with a molecular weight of 200,000 or less and/or a highly branched cyclic dextrin.SELECTED DRAWING: None

Inventors:

KONDO KAZUHIKO
HARA HIROKO
SAITO SHUNSUKE

Application Number:

JP2016089038A

Publication Date:

November 02, 2017

Filing Date:

April 27, 2016

Export Citation:

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Assignee:

ADEKA CORP

International Classes:

A21D2/08; A21D2/18; A21D2/24; A21D2/32; A21D2/34; A21D10/00; A21D13/00

Attorney, Agent or Firm:

Michiharu Soga
Kajinami order
Kazuhiro Oyaku
Satoshi Iino

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