Title:
CAVING PREVENTION METHOD OF BREAD
Document Type and Number:
Japanese Patent JP2022119275
Kind Code:
A
Abstract:
To provide a caving prevention method capable of obtaining high caving suppression effect with a simple method to various kinds of bread, without deteriorating dough physical property and lowering flavor and texture.SOLUTION: A method for preventing caving of bread using a sponge dough containing a thickening stabilizer and a water-dispersible phospholipid. When the water-dispersible phospholipid and the thickening stabilizer are added to the sponge dough, it is preferable to use an aqueous liquid containing the water-dispersible phospholipid and the thickening stabilizer. It is also preferred that part or all of the thickening stabilizer is dextran. It is also preferred that the water-dispersible phospholipid is a milk-derived phospholipid.SELECTED DRAWING: None
Inventors:
SUZUKI FUMIKO
KANEKO KENTARO
KANEKO KENTARO
Application Number:
JP2021016264A
Publication Date:
August 17, 2022
Filing Date:
February 04, 2021
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/10; A21D2/32; A21D13/00
Attorney, Agent or Firm:
Michiharu Soga
Kajinami order
Kazuhiro Oya
Saori Sato
Kajinami order
Kazuhiro Oya
Saori Sato
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