Title:
ベーカリー製品用改質剤とそれを用いたベーカリー生地およびベーカリー製品の製造方法
Document Type and Number:
Japanese Patent JP6845735
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a modifier for bakery products which makes it possible to obtain a good flavor bakery product having reduced soybean odors even when using soybean flour, and also having a full-bodied taste, the modifier for bakery products also capable of improving the coloration of a bakery product surface, and capable of suppressing a blister on the baker product surface when used in a frozen bakery dough, and a bakery dough and a bakery product manufacturing method using the same.SOLUTION: A modifier for bakery products according to this invention contains soybean flour and powdery oil and fat, with the mass ratio of the powdery oil and fat to the soybean flour being 0.5 or more. The modifier for bakery products also contains a glycolytic enzyme.SELECTED DRAWING: None
Inventors:
Manabe Yoshitaka
Akiyama Shinobu
Yuki Chatan
Daiki Ino
Akiyama Shinobu
Yuki Chatan
Daiki Ino
Application Number:
JP2017088444A
Publication Date:
March 24, 2021
Filing Date:
April 27, 2017
Export Citation:
Assignee:
Miyoshi Oil & Fat Co., Ltd.
International Classes:
A21D2/36; A21D2/14; A21D2/26; A21D8/04
Domestic Patent References:
| JP2008099581A | ||||
| JP11221001A | ||||
| JP2017029087A |
Foreign References:
| CN104542798A |
Attorney, Agent or Firm:
Toshio Nishizawa
Taku Ando
Taku Ando