Title:
PRODUCTION METHOD OF FERMENTED BAKERY PRODUCT TO BE EATEN BY COOKING IN MICROWAVE
Document Type and Number:
Japanese Patent JP2023056122
Kind Code:
A
Abstract:
To provide a production method of a fermented bakery food to be eaten by being cooked in a microwave, the method capable of producing the fermented bakery food having a fine chewy texture and fine crispiness even after cooked by a microwave.SOLUTION: A production method of a fermented bakery product includes: a dough preparation step of blending, to 100 pts.mass of grain flour used as a raw material, 85-200 pts.mass of water and 5-40 pts.mass of saccharide that contains 12-35 mass% of moisture; and a baking step of baking the dough, where a moisture content of the fermented bakery product after the baking is 40-75 mass%; or a dough preparation step of blending, to 100 pts.mass of grain flour used as a raw material 85-200 pts.mass of water; and a baking step of baking the dough, where the dough preparation step includes preparation processing that prepares Polish dough using 5-20 pts.mass of the 100 pts.mass of the grain flour used as a raw material and a moisture content of the fermented bakery product after the baking is 40-75 mass%.SELECTED DRAWING: None
Inventors:
HOSHIDO AIKO
YAMAMOTO YUKIHIRO
YAMAMOTO YUKIHIRO
Application Number:
JP2021165248A
Publication Date:
April 19, 2023
Filing Date:
October 07, 2021
Export Citation:
Assignee:
NISSHIN FLOUR MILLING INC
International Classes:
A21D2/18; A21D6/00; A21D15/02
Attorney, Agent or Firm:
Tadashige Ito
Tadahiko Ito
Koichi Hirota
Yoshihiro Ryu
Naoko Matsuda
Tadahiko Ito
Koichi Hirota
Yoshihiro Ryu
Naoko Matsuda