METHOD FOR PRODUCING BAKERY PRODUCT

PROBLEM TO BE SOLVED: To provide a method for the production of a bakery product having high protein content and good taste and easy to handle in industrial use. SOLUTION: The premix or bakery product is produced by pulverizing defatted soya milk derived from defatted soybean, adding an alkaline ear...

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Bibliographische Detailangaben
Hauptverfasser:	ASHIDA SHIGERU, MIYAZAKI TATSUMI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for the production of a bakery product having high protein content and good taste and easy to handle in industrial use. SOLUTION: The premix or bakery product is produced by pulverizing defatted soya milk derived from defatted soybean, adding an alkaline earth metal compound to the powder and adding the obtained defatted soya milk powder to wheat flour in an amount of 0.5-35 wt.%. A bakery product having high protein content and good taste can be produced by the method.