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Title:
SOURDOUGH AND METHOD OF MANUFACTURING BAKERY FOOD USING THE SAME
Document Type and Number:
Japanese Patent JP2018153150
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide sourdough that controls sourness of bakery food.SOLUTION: The present invention relates to a method of manufacturing sourdough comprising fermenting a mixture containing water, grain flour, 10to 10pentose-assimilating facultative heterofermentative lactic bacteria per 1 g of the mixture, 10to 10bread yeast per 1 g of the mixture, and 5 to 20 mg of pentose per 1 g of the mixture to obtain sourdough, a method of manufacturing bakery food using the sourdough, and a method of adjusting sourness of the bakery food. According to the present invention, it is possible to manufacture bakery food having variety of sourness by adjusting volumes of the pentose-assimilating facultative heterofermentative lactic bacteria and/or the bread yeast used in the manufacture of the sourdough.SELECTED DRAWING: Figure 1

Inventors:
NAKAGAWA RYOJI
YASOGAWA DAISUKE
Application Number:
JP2017054021A
Publication Date:
October 04, 2018
Filing Date:
March 21, 2017
Export Citation:
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Assignee:
HOKKAIDO RES ORGANIZATION
International Classes:
A21D8/04
Attorney, Agent or Firm:
Patent Assistance Corporation ip Assist Patent Office