METHOD FOR ULTRA-HIGH SUGAR CONTAINING BUN PRODUCTION

PROBLEM TO BE SOLVED: To provide a method for stably producing a bun having a large specific volume, with which in the production of ultra-high sugar containing buns comprising >=35 parts.wt. of total saccharide used based on 100 parts.wt. of grain flour, having difficulty in operation at present...

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Bibliographische Detailangaben
Hauptverfasser:	OYA KOZO, ONO MASASHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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 stably producing a bun having a large specific volume, with which in the production of ultra-high sugar containing buns comprising >=35 parts.wt. of total saccharide used based on 100 parts.wt. of grain flour, having difficulty in operation at present, fermentation of baker's yeast is not delayed even without using specific baker's yeast having strong glucose tolerance. SOLUTION: In this method for ultra-high sugar containing bun, various sponge and dough methods for bun production, >=10 parts.wt. of a saccharide in 35 parts.wt. of the sugar is added to sponge and dough.