Title:
PROCESS FOR PRODUCING SOUR BREAD
Document Type and Number:
WIPO Patent Application WO/2002/098238
Kind Code:
A1
Abstract:
A process for producing a sour bread which has a pH lower than 5, characterized by adding bifidus and lactic acid bacteria to dough and then leavening the mixture. Thus, a sour bread with a satisfactory flavor can be easily produced.
Inventors:
HAYASAWA HIROTOSHI (JP)
MIZUGUCHI KENJI (JP)
ISHIBASHI NORIO (JP)
IIZUMI TOSHIKATSU (JP)
YAESHIMA TOMOKO (JP)
ABE FUMIAKI (JP)
MOMMA NORIKO (JP)
UCHIJIMA AYAKO (JP)
MIZUGUCHI KENJI (JP)
ISHIBASHI NORIO (JP)
IIZUMI TOSHIKATSU (JP)
YAESHIMA TOMOKO (JP)
ABE FUMIAKI (JP)
MOMMA NORIKO (JP)
UCHIJIMA AYAKO (JP)
Application Number:
PCT/JP2002/005435
Publication Date:
December 12, 2002
Filing Date:
June 03, 2002
Export Citation:
Assignee:
MORINAGA MILK INDUSTRY CO LTD (JP)
HAYASAWA HIROTOSHI (JP)
MIZUGUCHI KENJI (JP)
ISHIBASHI NORIO (JP)
IIZUMI TOSHIKATSU (JP)
YAESHIMA TOMOKO (JP)
ABE FUMIAKI (JP)
MOMMA NORIKO (JP)
UCHIJIMA AYAKO (JP)
HAYASAWA HIROTOSHI (JP)
MIZUGUCHI KENJI (JP)
ISHIBASHI NORIO (JP)
IIZUMI TOSHIKATSU (JP)
YAESHIMA TOMOKO (JP)
ABE FUMIAKI (JP)
MOMMA NORIKO (JP)
UCHIJIMA AYAKO (JP)
International Classes:
A21D8/04; A21D13/00; (IPC1-7): A21D8/04
Foreign References:
| JP2000189041A | 2000-07-11 | |||
| JP2000060535A | 2000-02-29 | |||
| JP2000175615A | 2000-06-27 | |||
| JPH08187072A | 1996-07-23 | |||
| JPS54143585A | 1979-11-08 | |||
| JPH0451867A | 1992-02-20 | |||
| RU2141764C1 | 1999-11-27 |
Attorney, Agent or Firm:
Shiga, Masatake (2-3-1 Yaesu Chuo-ku, Tokyo, JP)
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