Title:
PREPARATION OF BREAD HAVING LOW SALT AND PROTEIN CONTENT
Document Type and Number:
Japanese Patent JP3648816
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide the subject bread produced from low-protein wheat flour, wheat flour for bread, sugar, oil and fat and salt, having soft texture, excellent palatability and a specific volume the same as that of conventional bread and useful as a food for a patient of kidney diseases directed to take restricted amounts of proteins, sodium and potassium.
SOLUTION: The objective bread is prepared from a mixture produced by compounding (A) 100 pts.wt. of a wheat flour composition containing 55-80wt.% of low-protein wheat flour, (B) 3-30 pts.wt. of a sugar, (C) 5-30 pts.wt. of an oil and fat and (D) 0.4-1.2 pts.wt. of common salt. The content of protein can be decreased to about a half of that of commercially available bread without lowering the bread-baking performance. The addition amount of salt is also decreased to about 1wt.%.
Inventors:
Mizuki Ito
Shinichi Yamanobe
Miyamoto Itaru
Tadaaki Hayakawa
Shinichi Yamanobe
Miyamoto Itaru
Tadaaki Hayakawa
Application Number:
JP33372595A
Publication Date:
May 18, 2005
Filing Date:
December 21, 1995
Export Citation:
Assignee:
Nippon Oil & Fat Co., Ltd.
International Classes:
A21D2/36; A21D10/00; (IPC1-7): A21D10/00; A21D2/36
Domestic Patent References:
| JP4218327A | ||||
| JP3266931A |
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