METHOD OF PRODUCING SALT-REDUCED BREAD - EDUCATIONAL CORP WATANABE GAKUEN

Title:

METHOD OF PRODUCING SALT-REDUCED BREAD

Document Type and Number:

Japanese Patent JP2023102339

Kind Code:

A

Abstract:

To provide salt-reduced bread excellent in food texture and taste.SOLUTION: Salt-reduced bread is produced by a production method comprising the following steps (i) to (iii) of: (i) preparing bread dough comprising at least cereal flour, yeast, sodium chloride and sugar, in which the sugar contains at least one type selected from the group consisting of sucrose, glucose, and fructose, the added amount of sodium chloride is 1.0 g or less per 100 g of cereal flour, the total added amount of sucrose, glucose, and fructose is 14 mmol or more per 100 g of cereal flour, and a value of Q represented by the following formula (I) is 70-110: Q=2X+Y...(I) (where X denotes the amount (mmol) of sodium chloride added per 100 g of cereal flour, Y denotes the total amount (mmol) of sugar and sugar alcohol added per 100 g of cereal flour); (ii) fermenting the bread dough; and (iii) baking the bread dough after fermentation.SELECTED DRAWING: None

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Inventors:

NABETANI KOJI
TSUZUKI WAKAKO
HIRONO RIE
SATO JURI
TAKAGAKI WAKAKO

Application Number:

JP2022002745A

Publication Date:

July 25, 2023

Filing Date:

January 12, 2022

Export Citation:

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Assignee:

EDUCATIONAL CORP WATANABE GAKUEN

International Classes:

A21D2/02; A21D2/18; A21D10/02; A21D13/06

Attorney, Agent or Firm:

Patent Attorney Corporation Hiraki International Patent Office

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