FAT COMPOSITION AND PRODUCTION OF BREAD USING THE SAME

Title:

FAT COMPOSITION AND PRODUCTION OF BREAD USING THE SAME

Document Type and Number:

Japanese Patent JPH0622690

Kind Code:

A

Abstract:

PURPOSE: To obtain a white and soft bread with thin crust, irrespective of stock formulation and also without altering its baking process from conventional ones.

CONSTITUTION: Such a fat composition as to contain 0.001-5wt.% of at least one kind of compound selected from phytic acid and alkali or alkaline earth metal salts thereof and l-5 in the pH value of the aqueous phase, with the pH level of the bread dough on finishing its final hot drying adjusted within the range of 4.5 to 5.2, is incorporated with 0.001-5wt.% of at least one kind selected from among curdlan, carboxymethylcellulose, carrageenan, gelatin and tamarind feed gum. Using the resultant fat composition, the bread can be obtained.

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Inventors:

NISHIMURA OSAMI
ISEZAKI TETSUO
KOBAYASHI KIYOTAKA
SAITO KO

Application Number:

JP20739792A

Publication Date:

February 01, 1994

Filing Date:

July 09, 1992

Export Citation:

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Assignee:

KANEGAFUCHI CHEMICAL IND

International Classes:

A21D2/16; A23D9/00; (IPC1-7): A23D9/00; A21D2/16

Attorney, Agent or Firm:

Takao Yanagino

Next Patent: PRODUCTION OF FLAVORED OIL