METHOD OF PRODUCING BREAD AND BREADMAKING IMPROVER

Title:

METHOD OF PRODUCING BREAD AND BREADMAKING IMPROVER

Document Type and Number:

Japanese Patent JP2023033763

Kind Code:

A

Abstract:

To provide a method of producing bread having high restoring force of crumb and being excellent in food texture, and a breadmaking improver capable of producing bread having high restoring force of crumb and being excellent in food texture.SOLUTION: A method of producing bread comprises a step in which caseins containing at least one of acid casein, rennet casein, and caseinate are added to a starchy substrate in a state where caseins are dissolved in water, and the dosage of the caseins relative to the starchy substance of 100 pts.mass is 0.005-0.4 pt.mass. A breadmaking improver includes a portion in which caseins containing at least one of acid casein, rennet casein, and caseinate are dissolved in water.SELECTED DRAWING: None

Inventors:

KIRYU MASAKI
SHIMADA NAOKO
IIZUKA SHOJUN
KAKIUCHI HIROSHI

Application Number:

JP2021139646A

Publication Date:

March 13, 2023

Filing Date:

August 30, 2021

Export Citation:

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Assignee:

TSUKISHIMA FOODS IND CO LTD

International Classes:

A21D2/26

Attorney, Agent or Firm:

Creation International Patent Office

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