Title:
COMPOSITION FOR YEAST FERMENTED BAKERY FOOD, FROZEN DOUGH FOR YEAST FERMENTED BAKERY FOOD, AND PRODUCTION METHOD OF YEAST FERMENTED BAKERY FOOD
Document Type and Number:
Japanese Patent JP2020162593
Kind Code:
A
Abstract:
To provide a technique contributing to quality improvement of a bakery product mainly using whole wheat flour.SOLUTION: A composition for a yeast fermented bakery food contains whole wheat flour, vital gluten, and reduction-treated vital gluten, and has a content of the whole wheat flour of 70 mass% or more with respect to the total mass of grain flour and starch. Frozen dough for a yeast fermented bakery food contains whole wheat flour, vital gluten, reduction-treated vital gluten, and yeast, and has a content of the whole wheat flour of 70 mass% or more with respect to the total mass of grain flour and starch. A production method of a yeast fermented bakery food uses the composition for a yeast fermented bakery food or the frozen dough for a yeast fermented bakery food.SELECTED DRAWING: None
Inventors:
TAKASE MASAYUKI
KANAZAWA YASUTO
TAKAYANAGI MASAYOSHI
OSHIMA HIDEO
KANAZAWA YASUTO
TAKAYANAGI MASAYOSHI
OSHIMA HIDEO
Application Number:
JP2020052060A
Publication Date:
October 08, 2020
Filing Date:
March 24, 2020
Export Citation:
Assignee:
NITTO FUJI FLOUR MILLING CO LTD
International Classes:
A21D2/26; A21D2/34; A21D6/00; A21D13/02
Attorney, Agent or Firm:
Creation International Patent Office
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