Title:
MATERIAL FOR PREPARING BREAD FERMENTATION DOUGH
Document Type and Number:
WIPO Patent Application WO/2019/124397
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing, in a method for manufacturing bread using fermentation dough, a material for preparing bread fermentation dough with which it is possible to easily prepare a fermentation dough such as a liquid starter, sponge dough, sourdough, or leaven, capable of imparting a deep, fermented and aged product-derived flavorfulness or richness and an excellent aroma to bread, as with a fermentation dough matured for a long period upon repeatedly performing subculturing. Specifically, the present invention is a material for preparing bread fermentation dough, characterized in a) containing an enzymatic decomposition product of a fat-containing soybean-derived extract and/or an enzymatic decomposition product of soybean powder, b) containing a low molecular weight peptide mixture, and c) having a free amino acid content of 0.1-0.5 mass% of solid content.
Inventors:
KIZAKI MASUMI (JP)
FURUTANI KENICHI (JP)
FURUTANI KENICHI (JP)
Application Number:
PCT/JP2018/046629
Publication Date:
June 27, 2019
Filing Date:
December 18, 2018
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A21D2/36; A21D8/04
Domestic Patent References:
| WO2005053410A1 | 2005-06-16 | |||
| WO2006088043A1 | 2006-08-24 | |||
| WO2006064910A1 | 2006-06-22 |
Foreign References:
| JP2012016348A | 2012-01-26 |
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