Title:
LOW PROTEIN BREAD AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2013/058309
Kind Code:
A1
Abstract:
The present invention relates to a bread which is low in protein and fine in texture, and more particularly, to a bread which is soft. A method for manufacturing a low protein bread of the present invention comprises a filler material manufacturing process in which warm water is mixed with starch whose main ingredient is wheat starch and the result is stirred to manufacture a filler material, a dough manufacturing process in which the filler material is mixed with a powder material whose main ingredient is wheat starch and the result is stirred to manufacture a bread dough, a fermentation process in which the bread dough is fermented, and a calcination process in which the fermented bread dough is baked. The low protein bread of the present invention is manufactured by the method for manufacturing the low protein bread of the present invention.
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Inventors:
KASAHATA YUKISHIGE (JP)
Application Number:
PCT/JP2012/076924
Publication Date:
April 25, 2013
Filing Date:
October 18, 2012
Export Citation:
Assignee:
SHIMOTSU FOOD SERVICE CO LTD (JP)
KASAHATA YUKISHIGE (JP)
KASAHATA YUKISHIGE (JP)
International Classes:
A21D2/18; A23L33/00
Foreign References:
| JP2007215464A | 2007-08-30 | |||
| JP2002000169A | 2002-01-08 | |||
| JP2006158298A | 2006-06-22 | |||
| JP2005046108A | 2005-02-24 |
Attorney, Agent or Firm:
SUGIMOTO KATSUNORI (JP)
Katsunori Sugimoto (JP)
Katsunori Sugimoto (JP)
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