METHOD FOR PRODUCING DANISH DOUGH

WIPO Patent Application WO/2014/017139

A1

The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume after being baked is increased and which have a flaky and crisp texture, by adding a water-soluble soybean polysaccharide and an ascorbic acid. Moreover, the present invention improves the effect of inhibiting damages caused by freezing and the deterioration of quality during cryopreservation. Preferably, the additive amount of the water-soluble soybean polysaccharide is between 0.05 and 5 weight% relative to flour, and the additive amount of the ascorbic acid is between 0.1 and 200 ppm relative to the flour. An even more prominent effect is exerted by freezing the Danish dough after proofing.

WO/2012/108377	PLASTIC EMULSIFIED OIL AND FAT COMPOSITION FOR KNEADING BREAD
JP3033828	INDUSTRIAL APPLICABILITY [Title of Invention]
JPS5810050	[Title of the Invention] A manufacturing method of healthy food and drinks

KANATANI HIROYUKI (JP)
ADACHI NORIFUMI (JP)
FUKUDA HIROHISA (JP)
IGA DAIHACHI (JP)

PCT/JP2013/062563

January 30, 2014

April 30, 2013

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FUJI OIL CO LTD (JP)

A21D2/18; A21D2/22; A21D6/00

JPH0276531A	1990-03-15
JPH057449A	1993-01-19
JPH01225438A	1989-09-08
JPH0339028A	1991-02-20
JPH104864A	1998-01-13
JP2003092986A	2003-04-02
JPH057449A	1993-01-19

YASUTAKA MIYOSHI: "Daizu no Riyo ni Kansuru Kenkyu (the 1st report) -Rhizopus oligosporus 8631 Kabu no Mannanase ni Tsuite", BULLETIN OF HIROSHIMA BUNKYO WOMEN'S COLLEGE, vol. 23, 1988, pages 37 - 46, XP008176247
See also references of EP 2878202A4

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