Title:
BREAD DOUGH, BREAD, AND FROZEN BREAD
Document Type and Number:
Japanese Patent JP2022092687
Kind Code:
A
Abstract:
To provide bread dough for obtaining bread having a texture curbed in difficulty in easy biting-off and dryness even after the bread is heated in a microwave and then cooled, substantially without using an emulsifier; the bread; and frozen bread.SOLUTION: Bread dough contains 0-0.05 pt.wt. of an emulsifier and 0-10 pts.wt. of egg relative to 100 pts.wt. of grain flour and includes 1-7 pts.wt. of processed starch having 0.32-1.2 N difference in maximum load from that of corn starch, 0.1-5 pts.wt. (dry mass) of bread yeast, 0.0002-0.009 pt.wt. of an oxidant, and 80-120 pts.wt. of water relative to 100 pts.wt. of the grain flour. 50-1300 U of heat-resistant protease having an optimal temperature at 75-85°C is contained relative to 100 g of the grain flour.SELECTED DRAWING: None
Inventors:
TAKI SHINOKAZU
Application Number:
JP2020205542A
Publication Date:
June 23, 2022
Filing Date:
December 11, 2020
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A21D10/00; A21D2/18; A21D2/26; A21D8/04; A21D13/00; A21D13/40; A21D15/02
Attorney, Agent or Firm:
Aiko Patent Office, a patent business corporation
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