Title:
BREAD AND BREAD DOUGH
Document Type and Number:
Japanese Patent JP2022152616
Kind Code:
A
Abstract:
To provide bread with suppressed deterioration of food texture after freezing and thawing.SOLUTION: Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 pts.mass of medium chain fatty acid triglyceride relative to 100 pts.mass of grain flour. The bread dough containing 0.3-15 mass% of oil and fat. Bread which is obtained by baking the bread dough. A plastic oil and fat composition for kneading containing 5-95 mass% of medium chain fatty acid triglyceride in oil and fat. A method of suppressing deterioration of food texture of bread by freezing and thawing after baking by kneading 0.3-1.5 mass% of medium chain fatty acid triglyceride in bread dough.SELECTED DRAWING: None
Inventors:
HAZOME YOSHIMUNE
KATAOKA NAOTO
MASANO YOSHIYUKI
KATAOKA NAOTO
MASANO YOSHIYUKI
Application Number:
JP2021055452A
Publication Date:
October 12, 2022
Filing Date:
March 29, 2021
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A21D2/16; A21D13/00; A21D15/02