Title:
WHEAT FLOUR MIX FOR MANUFACTURING BREAD MADE FROM LOW PROTEIN WHEAT FLOUR, AND MANUFACTURING METHOD OF BREAD
Document Type and Number:
Japanese Patent JP2014198038
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a method for manufacturing soft and moist breads readily meltable in the mouth, comparing favorably with breads made from imported wheat flour (wheat flour for bread manufacturing), even when made from low protein-containing wheat flour such as medium or weak wheat flour as dominant product of domestic wheat flour.SOLUTION: A wheat flour having a protein content of 10.5% or less and an ultra strong wheat flour are blended to make a wheat flour mix for manufacturing breads. The wheat flour mix in an amount of 70 to 99 parts by weight is blended with a low amylose rice flour with an amylose content of 3 to 17% in an amount of 30 to 1 part by weight, so as to prepare a wheat flour mix for manufacturing breads. Using the wheat flour mix for manufacturing breads as a part of, or the whole of, the wheat flour raw material for manufacturing breads, a bread dough is manufactured. The bread dough is fermented and baked to manufacture breads having bread making properties and taste comparing favorably with ones made from wheat flour for manufacturing breads (strong wheat flour). The method allows wheat flour having a low protein content such as domestic wheat flour to be effectively used for manufacturing high-quality breads.
Inventors:
TAKAISHI YASUYUKI
Application Number:
JP2014004770A
Publication Date:
October 23, 2014
Filing Date:
January 15, 2014
Export Citation:
Assignee:
MATSUTANI KAGAKU KOGYO KK
International Classes:
A21D6/00
Domestic Patent References:
| JP2008211995A | 2008-09-18 | |||
| JPS5423150A | 1979-02-21 | |||
| JPS54105255A | 1979-08-18 | |||
| JP2000350559A | 2000-12-19 |
Other References:
平成２４年度 第１回土地改良研修会 講演録, JPN6017035538, 16 November 2012 (2012-11-16), pages 1 - 12, ISSN: 0003998128
応用糖質科学, vol. 第２巻第１号, JPN6018028296, February 2012 (2012-02-01), pages 12 - 17, ISSN: 0003998127
山内 宏昭: "北海道のパン用小麦を中心とした国産小麦の育種、生産の現状と各種用途", 食品と科学, vol. 第５１巻第４号, JPN6018028297, 2009, pages 73 - 79, ISSN: 0003998129
高橋誠: "米の品種特性が米粉パン品質に及ぼす影響 Effect of Rice Cultivar Characteristics on the Rice", 日本食品科学工学会誌, vol. 第５６巻第７号, JPN6018028298, 2009, pages 394 - 402, ISSN: 0003998130
日本調理科学会誌, vol. 41, no. 5, JPN6019009159, 2008, pages 283 - 288, ISSN: 0003998131
応用糖質科学, vol. 第２巻第１号, JPN6018028296, February 2012 (2012-02-01), pages 12 - 17, ISSN: 0003998127
山内 宏昭: "北海道のパン用小麦を中心とした国産小麦の育種、生産の現状と各種用途", 食品と科学, vol. 第５１巻第４号, JPN6018028297, 2009, pages 73 - 79, ISSN: 0003998129
高橋誠: "米の品種特性が米粉パン品質に及ぼす影響 Effect of Rice Cultivar Characteristics on the Rice", 日本食品科学工学会誌, vol. 第５６巻第７号, JPN6018028298, 2009, pages 394 - 402, ISSN: 0003998130
日本調理科学会誌, vol. 41, no. 5, JPN6019009159, 2008, pages 283 - 288, ISSN: 0003998131
Attorney, Agent or Firm:
Masaki Hirota
Seiji Ozawa
Seiji Ozawa