Title:
BREAD DOUGH AND BREAD
Document Type and Number:
Japanese Patent JP2013220061
Kind Code:
A
Abstract:
To provide breads with good solubility in the mouth without stickiness even when a hydrophilic emulsifier hydrate is used for breads, as well as breads capable of day-dependently maintaining palatability with soft and moist sense just after baking, and having a volume.
A bread dough contains 0.05-7 pts.mass milk raw material as a solid, having ≥2 mass% phospholipid content based on the solid in a milk-originated solid component, 0.05-3 pts.mass lipophilic emulsifier and 0.01-1 pt.mass alginic acid, based on 100 pts.mass starches.
Inventors:
YABUSHITA TETSUSHIGE
Application Number:
JP2012093531A
Publication Date:
October 28, 2013
Filing Date:
April 17, 2012
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/32; A21D2/16; A21D2/18; A21D13/00
Attorney, Agent or Firm:
Michiharu Soga
Kajinami order
Kazuhiro Oyaku
Satoshi Iino
Kajinami order
Kazuhiro Oyaku
Satoshi Iino
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