Title:
METHOD FOR PRODUCING SOUR BREAD
Document Type and Number:
Japanese Patent JP2005229808
Kind Code:
A
Abstract:
To provide a simple method for producing sour bread having a good flavor with which bread fermentation dough is fermented with a bifidus bacterium.
The method for producing the sour bread is characterized as adding the bifidus bacterium to the bread fermentation dough and carrying out fermentation. The bifidus bacterium and a lactic acid bacterium are added to ferment the bread fermentation dough. The bifidus bacterium or the lactic acid bacterium to be added to the bread fermentation dough is in a dry powder state. Skimmilk powder in an amount of at least 4-12% expressed in terms of dry weight ratio is added to the bread fermentation dough. The lactic acid bacterium is Lactobacillus rhamnosus and/or Lactobacillus plantarum.
Inventors:
HAYASAWA HIROKI
MIZUGUCHI KENJI
ISHIBASHI NORIO
IIZUMI HISAKATSU
YAEJIMA TOMOKO
ABE FUMIAKI
KADOMA NORIKO
UCHIJIMA AYAKO
MIZUGUCHI KENJI
ISHIBASHI NORIO
IIZUMI HISAKATSU
YAEJIMA TOMOKO
ABE FUMIAKI
KADOMA NORIKO
UCHIJIMA AYAKO
Application Number:
JP2001169062A
Publication Date:
September 02, 2005
Filing Date:
June 05, 2001
Export Citation:
Assignee:
MORINAGA MILK INDUSTRY CO LTD
International Classes:
A21D8/04; A21D13/00; (IPC1-7): A21D8/04
Attorney, Agent or Firm:
Akio Shigekane