SPONGE DOUGH, BREAD DOUGH USING SPONGE DOUGH, BREAD OBTAINABLE BY BAKING BREAD DOUGH, AND METHOD FOR PRODUCING BREAD

Title:

SPONGE DOUGH, BREAD DOUGH USING SPONGE DOUGH, BREAD OBTAINABLE BY BAKING BREAD DOUGH, AND METHOD FOR PRODUCING BREAD

Document Type and Number:

Japanese Patent JP2017093366

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To provide sponge dough capable of providing bread which is soft, does not easily age, and has excellent flavor with a suppressed fermentation odor, bread using thereof, and a method for producing thereof.SOLUTION: Sponge dough comprises whey mineral in an amount to be 0.01-1 part by mass in terms of solid content relative to 100 parts by mass of grains contained in bread dough. Bread is obtained by heat-treating bread dough using the sponge dough. A method for producing bread employs the sponge dough step of performing fermentation using sponge dough comprising whey mineral in an amount to be 0.01-1 part by mass in terms of solid content relative to 100 parts by mass of grains contained in the bread dough.SELECTED DRAWING: None

Inventors:

YOKOYAMA HARUKI

Application Number:

JP2015229796A

Publication Date:

June 01, 2017

Filing Date:

November 25, 2015

Export Citation:

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Assignee:

ADEKA CORP

International Classes:

A21D2/34; A21D2/32; A21D10/00; A21D13/00; A23C21/00

Attorney, Agent or Firm:

Michiharu Soga
Kajinami order
Kazuhiro Oyaku
Satoshi Iino

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