Title:
GRAIN FLOUR COMPOSITION FOR LOW-PROTEIN BREAD AND PRODUCTION OF LOW-PROTEIN BREAD
Document Type and Number:
Japanese Patent JP3030666
Kind Code:
B2
Abstract:
PURPOSE: To produce the subject bread excellent in workability, quality and visual appearance and useful for a kidney disease patient, etc., by adding a specified amount of sugar to a specified grain flour composition for a low- protein bread and making bread.
CONSTITUTION: In production of bread by blending a wheat flour for bread with a starch powder such as a wheat starch, using the resultant grain flour composition for low-protein bread having 6.5-7.5wt.% protein content as the main raw material and using the sponge dough method, bread making is carried out by using sugar in an amount of 7-10wt.% based on 100wt.% above-mentioned grain flour composition and 10-25wt.% of the total sugar is mixed in the sponge dough, thus obtaining the objective bread. In addition, the amount of edible salt added is preferably 0.7-1.3wt.% and potassium chloride is preferably used in place of edible salt within the limit of half the amount of edible salt.
Inventors:
Akito Wada
Application Number:
JP18374891A
Publication Date:
April 10, 2000
Filing Date:
June 28, 1991
Export Citation:
Assignee:
NIPPON FLOUR MILLS CO.,LTD.
International Classes:
A21D2/02; A21D2/18; A21D2/34; A21D2/36; (IPC1-7): A21D2/18; A21D2/02; A21D2/34; A21D2/36
Domestic Patent References:
| JP62104536A | ||||
| JP59175845A | ||||
| JP62244335A | ||||
| JP387135A |
Attorney, Agent or Firm:
Masatsugu Suzuki