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Patent Searching and Data


Title:
MODIFIER FOR BAKERY PRODUCT, AND BAKERY DOUGH AND BAKERY PRODUCT MANUFACTURING METHOD USING THE SAME
Document Type and Number:
Japanese Patent JP2018183114
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a modifier for bakery products which makes it possible to obtain a good flavor bakery product having reduced soybean odors even when using soybean flour, and also having a full-bodied taste, the modifier for bakery products also capable of improving the coloration of a bakery product surface, and capable of suppressing a blister on the baker product surface when used in a frozen bakery dough, and a bakery dough and a bakery product manufacturing method using the same.SOLUTION: A modifier for bakery products according to this invention contains soybean flour and powdery oil and fat, with the mass ratio of the powdery oil and fat to the soybean flour being 0.5 or more. The modifier for bakery products also contains a glycolytic enzyme.SELECTED DRAWING: None

Inventors:
MANABE YOSHITAKA
AKIYAMA SHINOBU
KITATANI YUKI
INO HIROKI
Application Number:
JP2017088444A
Publication Date:
November 22, 2018
Filing Date:
April 27, 2017
Export Citation:
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Assignee:
MIYOSHI YUSHI KK
International Classes:
A21D2/36; A21D2/14; A21D2/26; A21D8/04
Domestic Patent References:
JP2008099581A2008-05-01
JPH11221001A1999-08-17
JP2017029087A2017-02-09
Foreign References:
CN104542798A2015-04-29
Attorney, Agent or Firm:
Toshio Nishizawa
Taku Ando