Title:
BREAD DOUGH, AND OIL/FAT COMPOSITION FOR KNEADING
Document Type and Number:
WIPO Patent Application WO/2018/117169
Kind Code:
A1
Abstract:
Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat having a melting point of 25-45˚C, and L-ascorbic acid. The bread dough includes air, and has a specific gravity of 0.2-0.8 g/mL. The oil/fat composition content is 1-30 parts by weight per 100 parts by weight of a flour. The L-ascorbic acid content in the oil/fat composition is in the range of 3.0×10-4 to 2.5×10-2 parts by weight per 100 parts by weight of the flour. The L-ascorbic acid content in the bread dough excluding that included in the oil/fat composition is less than 1×10-2 parts by weight per 100 parts by weight of the flour.
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Inventors:
KATSUMI TOSHIAKI
Application Number:
PCT/JP2017/045773
Publication Date:
June 28, 2018
Filing Date:
December 20, 2017
Export Citation:
Assignee:
KANEKA CORP (JP)
International Classes:
A21D2/16; A21D2/22; A21D8/00; A23D9/00; C11B5/00
Foreign References:
| JP2014187930A | 2014-10-06 | |||
| JPS58165732A | 1983-09-30 | |||
| JP2000083573A | 2000-03-28 | |||
| JP2011200191A | 2011-10-13 | |||
| JP2010259411A | 2010-11-18 |
Attorney, Agent or Firm:
PATENT CORPORATE BODY ARCO PATENT OFFICE (JP)
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