METHOD FOR IMPROVING QUALITY OF BREADS

Title:

METHOD FOR IMPROVING QUALITY OF BREADS

Document Type and Number:

Japanese Patent JP05292870

Kind Code:

A

Abstract:

PURPOSE: To dissolve problems of caving and to obtain lighter and softer bread in production of breads by using wheat flour of raw material and a specific amount of dextrin.

CONSTITUTION: In producing breads, wheat flour of raw material is blended with ≥1% dextrin having 2,000-10,000 (preferably 3,000-7,000) and 10-50% based on the dextrin of gluten to carry out the objective quality improvement.

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Inventors:

Yamada, Kenichi
Watanabe, Atsuo

Application Number:

JP1992000130052

Publication Date:

November 09, 1993

Filing Date:

April 23, 1992

Export Citation:

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Assignee:

RIKEN VITAMIN CO LTD

International Classes:

A21D2/18; A21D2/00; (IPC1-7): A21D2/18

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