HIGHLY HYDRATED BREAD ADDITIVE AGENT, HIGHLY HYDRATED BREAD DOUGH, METHOD OF PRODUCING HIGHLY HYDRATED BREAD DOUGH, AND METHOD OF PRODUCING HIGHLY HYDRATED BREAD

Title:

HIGHLY HYDRATED BREAD ADDITIVE AGENT, HIGHLY HYDRATED BREAD DOUGH, METHOD OF PRODUCING HIGHLY HYDRATED BREAD DOUGH, AND METHOD OF PRODUCING HIGHLY HYDRATED BREAD

Document Type and Number:

Japanese Patent JP2022114617

Kind Code:

A

Abstract:

To provide a highly hydrated bread additive agent having glutinous texture, enabling mass production by manufacturing equipment, and capable of producing highly hydrated bread without having no influence on taste and flavor of the bread, highly hydrated bread dough using the highly hydrated bread additive agent, a method of producing highly hydrated bread dough, and a method of producing highly hydrated bread.SOLUTION: A highly hydrated bread additive agent containing calcium alginate, highly hydrated bread dough using the highly hydrated bread additive agent, a method of producing highly hydrated bread dough, and a method of producing highly hydrated bread are provided.SELECTED DRAWING: None

Inventors:

KASAHARA FUMIYOSHI
MIYAJIMA CHIHIRO
NAMIKI YUSUKE

Application Number:

JP2021010980A

Publication Date:

August 08, 2022

Filing Date:

January 27, 2021

Export Citation:

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Assignee:

KIMICA CORP

International Classes:

A21D2/18; A21D2/36; A21D13/00; A21D13/80

Attorney, Agent or Firm:

Patent Corporation yki International Patent Office

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