To provide a method by which a yeast doughnut assuming white or a light color to which a fried color is hardly applied, affording a sufficient volume, and having a good texture can easily be produced.
Maltitol and/or trehalose in an amount of 1-20 pts.mass and wheat gluten in an amount of 0.2-8 pts.mass are formulated with 100 pts.mass of a grain flour raw material composed of wheat flour as a main constituent, and the ratio of the total mass of the maltitol and/or trehalose to the mass of the wheat gluten is adjusted to (20-0.5):1. The yeast doughnut is produced according to a prescribed method except that dough is finally fermented in such a state wherein fermenting saccharides and milk powder are not added or the added fermenting saccharides are assimilated and substantially consumed with a yeast.
ARAKI ISAO
| JP2003102366A | 2003-04-08 | |||
| JP2007097554A | 2007-04-19 | |||
| JPH11313601A | 1999-11-16 | |||
| JP2001157545A | 2001-06-12 | |||
| JP4173950B2 | 2008-10-29 | |||
| JP2004065245A | 2004-03-04 | |||
| JPH1142044A | 1999-02-16 | |||
| JP2004041014A | 2004-02-12 | |||
| JP2003102366A | 2003-04-08 | |||
| JP2007097554A | 2007-04-19 | |||
| JPH11313601A | 1999-11-16 | |||
| JP2001157545A | 2001-06-12 | |||
| JP4173950B2 | 2008-10-29 | |||
| JP2004065245A | 2004-03-04 | |||
| JPH1142044A | 1999-02-16 | |||
| JP2004041014A | 2004-02-12 |
JPN6013009092; 中村賢一: '製パンの科学ＩＩ トレハロースの製パンへの利用' 食品工業 Ｖｏｌ．４８，Ｎｏ．４, 20050130, ｐ．４３-５３
Seiji Ozawa
Yusaku Tokai
Large High Toshiko
High Kazuya Tsu
Makoto Horiuchi
Next Patent: METHOD FOR PRODUCING SACCHARIDE FROM CELLULOSE-CONTAINING MATERIAL