DOUGH USING YEAST

DOUGH USING YEAST

PROBLEM TO BE SOLVED: To obtain dough using yeast in which a food using yeast, having a stable shape is provided even in the case of cutting or die-cutting formation even without using fat and oil for folding. SOLUTION: The dough using yeast is obtained by including 15-50 pts.wt. of oil and fat and...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: SUGIE MASAYUKI, OKADA TSUNEAKI, TAKEDA SATORU
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To obtain dough using yeast in which a food using yeast, having a stable shape is provided even in the case of cutting or die-cutting formation even without using fat and oil for folding. SOLUTION: The dough using yeast is obtained by including 15-50 pts.wt. of oil and fat and 20-40 pts.wt. of water based on 100 pts.wt. of wheat flour. COPYRIGHT: (C)2005,JPO&NCIPI