Title:
PIE DOUGH COMPRISING PROTEASE AND PIE
Document Type and Number:
Japanese Patent JP2017070226
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide pie dough that is free from dough shrinkage in production and a pie having moderate floating and a crispy and crunchy texture.SOLUTION: A pie is made by firing pie dough comprising 4.5-10.3 wt.% of protein derived from grain in the whole dough excluding oil and fat compositions and also comprising 350-3000 U of protease per grain flour 100 g.SELECTED DRAWING: None
Inventors:
MORIZUMI MINORU
Application Number:
JP2015198332A
Publication Date:
April 13, 2017
Filing Date:
October 06, 2015
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A21D2/26; A21D8/04; A21D13/80
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