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Patent Searching and Data


Title:
NOVEL BREAD DOUGH
Document Type and Number:
Japanese Patent JP2015037393
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a bread dough capable of generating, amidst bread production baking, unprecedentedly abundant butter-like sweet aroma and fragrant aroma unique to freshly-out-of-oven baked bread, yielding freshly baked bread capable of accentuating the freshly baked butter-like sweet aroma and richness, and imparting a favorable flavor.SOLUTION: Bread is prepared by baking a bread dough including, with respect to the entire bread dough, 40-60 wt.% of a grain flour, 1-6 wt.% of a milk solid content, 15-350 ppm of the sum of lactones and free fatty acids, 0.02-0.5 wt.% of a reducing sugar, 0.3-1.0 wt.% of a bread yeast (dry weight), and 20-40 wt.% of water in a state where the weight ratio of the lactones with respect to the free fatty acids is 90/10-40/60.

Inventors:
AONO TAKAHIRO
Application Number:
JP2013169900A
Publication Date:
February 26, 2015
Filing Date:
August 19, 2013
Export Citation:
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Assignee:
KANEKA CORP
International Classes:
A21D2/14; A21D2/26; A21D8/00; A21D13/00; A23D7/00
Attorney, Agent or Firm:
Takao Yanagino
Norio Morioka
Hisayoshi Sekiguchi
Nakagawa Masato