Title:
パン生地
Document Type and Number:
Japanese Patent JP7149684
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a bread dough providing bread good in dough extensibility and large in volume although it is bread dough obtained by a warm water yeast method.SOLUTION: There is provided a bread dough containing warm water yeast dough and a hemicellulase-containing oil and fat composition. There is provided a bread dough wherein 10 to 70 mass% of starches contained in the bread dough is preferably derived from warm water yeast dough, the hemicellulase has arabinoxylan as a main substrate and a ratio of substrate affinity to insoluble arabinoxylan and substrate affinity to water-soluble arabinoxylan (decomposition activity ratio:insoluble arabinoxylan/water-soluble arabinoxylan) is 10 or more.SELECTED DRAWING: None
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Inventors:
Kanako Mizutani
山▲崎▼ 秀将
Hirokawa Toshiyuki
山▲崎▼ 秀将
Hirokawa Toshiyuki
Application Number:
JP2015246333A
Publication Date:
October 07, 2022
Filing Date:
December 17, 2015
Export Citation:
Assignee:
ADEKA CORPORATION
International Classes:
A21D2/26; A21D2/14; A21D8/04; A21D13/00
Domestic Patent References:
| JP200465130A | ||||
| JP2013102745A | ||||
| JP7284366A | ||||
| JP2009201469A | ||||
| JP2015181434A | ||||
| JP2015144592A | ||||
| JP2006204130A |
Other References:
新規製パン用酵素に関する研究(I)、製パン技術資料、社団法人日本パン技術研究所、1997年6月、No.348、pp.1-22
製品案内、DSM Japan、2014年5月、p.20
製品案内、DSM Japan、2014年5月、p.20
Attorney, Agent or Firm:
Patent Attorney Showa International Patent Office