Title:
BREAD IMPROVING AGENT AND METHOD FOR PRODUCING BREAD
Document Type and Number:
WIPO Patent Application WO/2018/042741
Kind Code:
A1
Abstract:
Provided are a bread improving agent and a method for producing a bread, whereby a bread having an appreciable bread-making suitability and excellent qualities such as texture can be obtained even in the case of using a wheat flour for bread having a high ash content and being less suitable for bread-making. The bread improving agent comprises, as a starting material, a high-gluten wheat flour and/or a semi-high gluten wheat flour having a ratio of the soluble protein content to the ash content of 17.0 or less and also comprises, as an active ingredient, a pregelatinized, acetylated and swelling-controlled starch having an acetyl group content of 2.0-2.5 mass% and showing a paste viscosity at 6 mass% of 200 mPa.s or less. A bread is produced by preparing a bread dough which comprises a high-gluten wheat flour and/or a semi-high gluten wheat flour having a ratio of the soluble protein content to the ash content of 17.0 or less and also comprises a pregelatinized, acetylated and swelling-controlled starch having an acetyl group content of 2.0-2.5 mass% and showing a paste viscosity at 6 mass% of 200 mPa.s or less, swelling the obtained bread dough by fermentation and then heating the same.
Inventors:
KAGESHIMA FUMI (JP)
KAKINO AKEMI (JP)
ONO ERIKO (JP)
MORIMOTO KAZUKI (JP)
TAKAGUCHI HITOSHI (JP)
KAKINO AKEMI (JP)
ONO ERIKO (JP)
MORIMOTO KAZUKI (JP)
TAKAGUCHI HITOSHI (JP)
Application Number:
PCT/JP2017/013142
Publication Date:
March 08, 2018
Filing Date:
March 30, 2017
Export Citation:
Assignee:
JAPAN MAIZE PROD (JP)
International Classes:
A21D2/18; A21D13/06
Domestic Patent References:
| WO2015132825A1 | 2015-09-11 | |||
| WO2012173004A1 | 2012-12-20 |
Foreign References:
| JPH0491744A | 1992-03-25 | |||
| JP2010142127A | 2010-07-01 |
Other References:
"Kako Denpun no Shinki Shitei no Kahi ni Kansuru Yakuji Shokuhin Eisei Shingikai Shobuhin Eisei Bunkakai Tenkabutsu Bukai Hokokusho (An)", 28 November 2007 (2007-11-28), pages 1 - 6, Retrieved from the Internet [retrieved on 20170615]
HUNG PHAM VAN ET AL.: "Dough and Breadmaking Properties of Various Strong Wheat Grains Cultivated in Japan", J. APPL. GLYCOSCI., vol. 52, 2005, pages 15 - 21, XP055603723
HUNG PHAM VAN ET AL.: "Dough and Breadmaking Properties of Various Strong Wheat Grains Cultivated in Japan", J. APPL. GLYCOSCI., vol. 52, 2005, pages 15 - 21, XP055603723
Attorney, Agent or Firm:
MATSUI Shigeru et al. (JP)
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