Title:
BREAD CRUMB HAVING EXCELLENT FRIED COLOR AND RESISTANT TO DISCOLORATION AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JPH0646736
Kind Code:
A
Abstract:
PURPOSE: To obtain the bread crumb having excellent taste and useful for frying, etc., without using a colorant by compounding wheat flour with water, yeast, amino acid, etc., baking the mixture to obtain bread, crushing the bread and controlling the water-content of the product.
CONSTITUTION: The objective bread crumb is produced by compounding wheat flour with water, yeast, preferably 0.05-1.00wt.% (based on the wheat flour) of an amino acid such as glycine and conventional subsidiary raw materials such as salt, baking the composition, crushing the obtained bread and controlling the water-content of the product.
Inventors:
MIYAZAKI KEITA
Application Number:
JP24852892A
Publication Date:
February 22, 1994
Filing Date:
August 04, 1992
Export Citation:
Assignee:
LION FOODS KK
International Classes:
A21D2/24; A21D6/00; (IPC1-7): A21D6/00; A21D2/24
Domestic Patent References:
| JPS60145060A | 1985-07-31 | |||
| JPS52125649A | 1977-10-21 | |||
| JPH0423943A | 1992-01-28 |
Attorney, Agent or Firm:
Kazuki Asaga
Next Patent: PREPARATION OF BREAD FILLED WITH CAKE DOUGH