Title:
FLOUR COMPOSITION FOR BREAD
Document Type and Number:
Japanese Patent JP3923671
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle diameter or below.
SOLUTION: This flour composition is obtained by including classified soft flour having ≤20 μm, preferably ≤10 μm, more preferably ≤8 μm average particle diameter in an amount of preferably 2-50 wt.%, more preferably 5-30 wt.%. This mix for bread is obtained by including preferably an enzyme into the composition. The mix for bread is used to provide bread. Furthermore, α-amylase is preferable as the enzyme. The bread includes bread, roll bread, rusk bread, sweet dough, Danish pastry, buns or Japanese bun.
Inventors:
Hidetaka Miyamura
Hiroko Nakazato
Hiroko Nakazato
Application Number:
JP33720998A
Publication Date:
June 06, 2007
Filing Date:
November 27, 1998
Export Citation:
Assignee:
Nisshin Foods Inc.
International Classes:
A21D6/00; A21D10/00; A21D13/00; A21D15/00; (IPC1-7): A21D6/00; A21D10/00; A21D13/00; A21D15/00
Domestic Patent References:
| JP6311856A | ||||
| JP8191656A | ||||
| JP1206943A | ||||
| JP6237682A |
Attorney, Agent or Firm:
Alga Patent Office, a patent business corporation
Miyuki Ariga
Toshio Takano
Toshio Nakajima
Hiromi Matoba
Sumio Tanai
Miyuki Ariga
Toshio Takano
Toshio Nakajima
Hiromi Matoba
Sumio Tanai