Title:
METHOD FOR PRODUCING PROTEIN-ENRICHED BREADS
Document Type and Number:
WIPO Patent Application WO/2020/196440
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide breads which are capable of maintaining sufficient dough rising properties and texture without inhibiting the gluten network of the breads even when a comparatively large amount of powdered soybean protein is included therein. A method for producing protein-enriched breads which contain plant protein in the amount of 5-20 wt% relative to grain flour, said method being characterized in that a powdered plant protein ingredient which satisfies specific requirements is added to the bread dough as a source of plant protein.
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Inventors:
BABA TSUKASA (JP)
HOKAO RYUTA (JP)
HOKAO RYUTA (JP)
Application Number:
PCT/JP2020/012820
Publication Date:
October 01, 2020
Filing Date:
March 24, 2020
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A21D13/064; A21D2/26; A21D2/36
Domestic Patent References:
| WO2007114129A1 | 2007-10-11 | |||
| WO2011004893A1 | 2011-01-13 |
Other References:
LAZO-VELEZ, M. A. ET AL.: "Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads", JOURNAL OF CEREAL SCIENCE, vol. 64, 2015, pages 63 - 69, XP055743524
RIBOTTA, P. D. ET AL.: "Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 85, 2005, pages 1889 - 1896, XP055743527
RIBOTTA, P. D. ET AL.: "Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 85, 2005, pages 1889 - 1896, XP055743527
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