Title:
ベーキング製品の製造用新規ドウ組成物
Document Type and Number:
Japanese Patent JP3733291
Kind Code:
B2
Abstract:
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.
Inventors:
Niederberger, Peter
Zissler, Christoph
Zissler, Christoph
Application Number:
JP2000560786A
Publication Date:
January 11, 2006
Filing Date:
July 21, 1999
Export Citation:
Assignee:
Societe de Prodey Netsuru Society anonym
International Classes:
A21D6/00; A21D8/04; A21D13/00
Domestic Patent References:
| JP5336872A | ||||
| JP8332084A | ||||
| JP7313142A |
Attorney, Agent or Firm:
Hideto Asamura
Hajime Asamura
Sadafumi Kobori
Katsunori Ando
Hajime Asamura
Sadafumi Kobori
Katsunori Ando
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