Title:
食物繊維を含有するパン用生地及びパン
Document Type and Number:
Japanese Patent JP6741399
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide bread good in bread productivity and texture equal to conventional breads even with blending many dietary fibers and good in appearance, further preferably bread satisfying enhanced display criteria on nutrient display or certification criteria of foods for specific health in addition to the above.SOLUTION: Bread is manufactured by using dough for bread containing water soluble dietary fibers having solubility to 30°C water of 85 g/100 g HO or more of 4.5 to 17 pts.wt., a water retention agent having viscosity measured by using a B type viscometer at 30°C after dissolving 20 g to 100 g water of 4 to 200 Pa s of 0.8 to 2.4 pts.wt. based on 100 pts.wt. of starch contained in the dough for bread and obtained by adding the water soluble dietary fiber and the water retention agent to the starch after mixing it with moisture until the starch is no more powdery.SELECTED DRAWING: None
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Inventors:
Toshiaki Katsumi
Application Number:
JP2015091743A
Publication Date:
August 19, 2020
Filing Date:
April 28, 2015
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A21D2/18; A21D2/22; A21D2/26; A21D8/00; A21D13/00
Domestic Patent References:
| JP6070670A | ||||
| JP2006254901A | ||||
| JP4051840A |
Other References:
佐々木康二,製菓・製パン用でん粉の近況と利用効果,ジャパンフードサイエンス,2008年,vol. 47, no. 11,p. 35-41
Attorney, Agent or Firm:
Takao Yanagino
Norio Morioka
Hisayoshi Sekiguchi
Masato Nakagawa
Norio Morioka
Hisayoshi Sekiguchi
Masato Nakagawa