Title:
LEAVENED BREAD
Document Type and Number:
Japanese Patent JP2016059321
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide leavened bread which has a soft texture even when 50 mass% or more of sorghum flour is included to wheat flour, in which the wheat flour included in general leavened bread is replaced with a larger amount of sorghum flour.SOLUTION: Provided is the leavened bread formed by leavening a dough which is formed by adding at least a thickener to a main raw material formed of wheat flour, sorghum flour, yeast and water, and then baking the dough. The sorghum flour is included by 50-300 mass% to the wheat flour, and the thickener is included by 2.0 mass% or more to the sorghum flour, and if required, as auxiliary raw materials to the main raw material, one or more of a sweetener, oils and fats, salt, egg, and cereals other than wheat and sorghum, are added.SELECTED DRAWING: None
Inventors:
IWAMOTO ZENTARO
Application Number:
JP2014189319A
Publication Date:
April 25, 2016
Filing Date:
September 17, 2014
Export Citation:
Assignee:
IWAMOTO ZENTARO
IWAMOTO YOSHINORI
IWAMOTO YOSHINORI
International Classes:
A21D13/00; A21D2/18; A21D2/36
Attorney, Agent or Firm:
Junichi Ando
Uemura Yoshinaga
Makiko Maekawa
Uemura Yoshinaga
Makiko Maekawa