BREAD DOUGH

BREAD DOUGH

PROBLEM TO BE SOLVED: To provide bread dough having good dough properties during dividing, rounding or forming, and producing breads having a good flavor, volume and inner phase, a soft texture and even high staling resistance, and to provide breads having the characteristics. SOLUTION: The bread do...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: SASAKI KAZUHIRO, IRIE FUMIKO
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
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:PROBLEM TO BE SOLVED: To provide bread dough having good dough properties during dividing, rounding or forming, and producing breads having a good flavor, volume and inner phase, a soft texture and even high staling resistance, and to provide breads having the characteristics. SOLUTION: The bread dough is obtained by adding 5-50 mass% of a flour paste using swelling controlled starch, and preferably further using 0.01-10 mass% of a thickening stabilizer to 100 pts.mass of grain flour. The breads are obtained by baking the bread dough. COPYRIGHT: (C)2010,JPO&INPIT