Title:
パン類用液種及びそれを用いたパン類の製造方法
Document Type and Number:
Japanese Patent JP7349295
Kind Code:
B2
Abstract:
To provide: bread having moist texture and profound taste; and a liquid yeast used for manufacturing the same.SOLUTION: A method for manufacturing a liquid yeast for bread includes mixing and fermenting a raw material powder, yeast and water. The raw material powder includes a pregelatinized grain flour whose raw material is a grain flour having 8 mass% or more of crude protein content. An amount of blending of the water is 2.5-15 pts.mass for 1 pt.mass of the pregelatinized grain, and is more than 200 pts.mass and not more than 500 pts.mass for 100 pts.mass of the raw material powder.SELECTED DRAWING: None
Inventors:
Takashi Yamada
Yosuke Shibata
Mikimori Kanai
Yosuke Shibata
Mikimori Kanai
Application Number:
JP2019157709A
Publication Date:
September 22, 2023
Filing Date:
August 30, 2019
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO.,LTD.
International Classes:
A21D6/00; A21D2/36; A21D8/02; A21D8/04
Domestic Patent References:
| JP2019024336A | ||||
| JP2017112989A | ||||
| JP50022100B1 | ||||
| JP11056221A | ||||
| JP2021019555A | ||||
| JP2021019556A | ||||
| JP2004321097A |
Attorney, Agent or Firm:
Arga Patent Office