デニッシュ生地の製造方法

Japanese Patent JP5561434

B2

The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume after being baked is increased and which have a flaky and smooth texture, by adding a water-soluble soybean polysaccharide and an ascorbic acid. Moreover, the present invention improves the effect of inhibiting damages caused by freezing and the deterioration of quality during frozen storage. Preferably, the additive amount of the water-soluble soybean polysaccharide is between 0.05 and 5 weight % relative to flour, and the additive amount of the ascorbic acid is between 0.1 and 200 ppm relative to the flour. An even more prominent effect is exerted by freezing the Danish dough after proofing.

WO/2021/111483	FOOD FORMULATION AND BAKED FOOD PRODUT FOR MANAGING THE KETOGENIC DIET
WO/2011/014468	COMPOSITIONS AND METHODS FOR PROMOTING GASTROINTESTINAL AND/OR CARDIOVASCULAR HEALTH
WO/1994/014887	STARCH-NATURAL GUM COMPOSITE COMPOSITIONS AS THICKENING AND SUSPENDING AGENTS

Hiroyuki Kanaya
Norifumi Adachi
Hirohisa Fukuda
Daihachi Iga

JP2013520307A

July 30, 2014

April 30, 2013

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FUJI OIL CO.,LTD.

A21D2/18; A21D2/22; A21D6/00; A21D8/02

JPH057449A	1993-01-19
JPH07135887A	1995-05-30
JP2001314163A	2001-11-13
JPH0276531A	1990-03-15

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