Title:
BREAD SUITABLE FOR MICROWAVE OVEN HEATING
Document Type and Number:
Japanese Patent JP3642867
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide based suitable for microwave oven heating suitable for a loaf of bread with which the height of bread is decreased after baking, the height is recovered by microwave oven heating and the sense of eating and taste is improved by fermenting and baking the bread composition prepared by mixing a metallic salt and an enediol compound through an ordinary method.
SOLUTION: Concerning the bread composition, a metallic salt such as iron chloride and iron nitrate and an enediol compound such as ascorbic acid and L-sorbic acid are respectively added by 0.000050.1 pt.wt., to wheat flour of 100 pts.wt., and such bread composition is fermented and baked through the ordinaryt method. In this case, it is preferable that the recovery trate of height due to reheating processing is 0.5-2.0 (volume percentage) with respect to '1' after heating processing.
Inventors:
Shiiba Daisuke
Tomohiro Suita
Tomoko Fukunaga
日▲び▼ 隆雄
Masanori Komimon
Tomohiro Suita
Tomoko Fukunaga
日▲び▼ 隆雄
Masanori Komimon
Application Number:
JP4585496A
Publication Date:
April 27, 2005
Filing Date:
March 04, 1996
Export Citation:
Assignee:
Kao Corporation
International Classes:
A21D2/02; A21D2/14; A21D6/00; A21D10/02; (IPC1-7): A21D2/02; A21D2/14; A21D6/00; A21D10/02
Domestic Patent References:
| JP54041343A | ||||
| JP49086561A | ||||
| JP5068466A |
Attorney, Agent or Firm:
Kaoru Furuya
Takahiko Mizobe
Satoshi Furuya
Shinji Mochida
Takahiko Mizobe
Satoshi Furuya
Shinji Mochida