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Title:
BREAD QUALITY IMPROVING AGENT
Document Type and Number:
WIPO Patent Application WO/2014/157111
Kind Code:
A1
Abstract:
Problem: To provide a preparation capable of easily and efficiently improving the quality of filling-containing breads, in particular, filling-containing breads in which the amount of filling is comparatively large and/or the water content in the filling is high, and a production method, and the like, for breads using the preparation. Solution: By adding and mixing an alginate ester, powdered egg yolk, and modified starch in bread dough for filling-containing breads, the migration of moisture from the filling to the bread part is suppressed and sogginess of the bread in such breads is suppressed even if there is a migration of moisture, peeling of the bread crust is suppressed, sticking of the bread is suppressed, and the bread is imparted with a flaky texture, as a result of which the bread quality can be improved.

Inventors:
KONDO, Yasufumi (6-10, Azusawa 3-chome, Itabashi-k, Tokyo 05, 〒1748505, JP)
Application Number:
JP2014/058131
Publication Date:
October 02, 2014
Filing Date:
March 24, 2014
Export Citation:
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Assignee:
ORIENTAL YEAST CO., LTD. (6-10, Azusawa 3-chome Itabashi-k, Tokyo 05, 〒1748505, JP)
International Classes:
A21D2/08; A21D2/18; A21D2/34; A21D13/00
Foreign References:
JP2004065245A
JP2010098993A
JP2003038088A
JP2002171897A
JP2012070687A
JP2007325515A
JP2013085483A
Other References:
CHIHIRO MIYAJIMA: 'Alginic Acid (Konbu San) no Seipan eno Riyo to sono Koka' JAPAN FOOD SCIENCE vol. 50, 2011, pages 23 - 27
Attorney, Agent or Firm:
MATSUMOTO, Hisamichi et al. (Matsumoto Patent Office, Hogaku Building 503 19-14, Toranomon 1-chome, Minato-k, Tokyo 01, 〒1050001, JP)
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