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Title:
FROZEN DOUGH OF BREADS COMPRISING FERMENTATION PRODUCT OF GRAIN LACTIC ACID BACTERIA ADDED THERETO AND METHOD FOR PRODUCING BREADS USING FROZEN DOUGH OF BREADS COMPRISING FERMENTATION PRODUCT OF GRAIN LACTIC ACID BACTERIA ADDED THERETO
Document Type and Number:
Japanese Patent JP2003079307
Kind Code:
A
Abstract:

To provide bread doughs and breads comprising lactic acid bacteria added thereto, more simply handleable by anyone, having more improved taste and texture and richer varieties and excellent even as a natural food or a functional food including a sense that doughs are released from a stress or a risk for weighing a powder or a liquid in a baking step because a conventional frozen dough of bread comprising the baker's yeast added thereto have great difficulties in handling including keeping quality.

When the frozen dough of the breads is produced, the dough is prepared by adding a fermentation product of grain lactic acid bacteria, especially Lactobacillus panex (FERM P-16896) having excellent freezing resistance without adding a baker's yeast. The resultant frozen dough of the breads is then thawed and the baker's yeast is subsequently added to carry out baking with a rich fermentation flavor, good leavening and grain by using automatic baking machinery, etc.


Inventors:
OISHI TSUTOMU
Application Number:
JP2001322875A
Publication Date:
March 18, 2003
Filing Date:
September 12, 2001
Export Citation:
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Assignee:
TWIN STARS KK
International Classes:
A21D8/04; A21D13/00; (IPC1-7): A21D8/04; A21D13/00