Title:
METHOD OF PRODUCING PROTEIN-ENRICHED PIE
Document Type and Number:
Japanese Patent JP2022156286
Kind Code:
A
Abstract:
To provide a producing method capable of improving inhibition of dough puffing after baking and food texture deterioration occurred in protein-enriched pie combined with soy protein materials.SOLUTION: By combining 5.1-9.5 pts.wt of gliadin with respect to 100 pts.wt of grain flour into a protein-enriched pie combined with soy protein materials such that 25 wt.% or more of the whole protein content is derived from the soy protein materials, it is possible to obtain a pie in which inhibition of dough puffing after baking is inhibited, and which is excellent in crisp textures and a melt-in-the-mouth feeling.SELECTED DRAWING: None
Inventors:
UETSUKI TAKUMA
YAMAWAKI YOSHIO
YAMAWAKI YOSHIO
Application Number:
JP2021059886A
Publication Date:
October 14, 2022
Filing Date:
March 31, 2021
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D2/26; A21D2/36; A21D13/16; A21D13/80