METHOD FOR PRODUCING BAKED SWEETS

To establish a technique of producing baked sweets having a good flavor while reducing irritating strong sourness and acid odors.SOLUTION: A method for producing baked sweets includes the steps of: fermenting raw material comprising at least wheat flour, water, lactic acid bacteria and yeast to prep...

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Bibliographische Detailangaben
Hauptverfasser:	IKEDA YUICHI, OGURA MASAYUKI, NAKAMURA MIKAKO, KAINUMA KEN
Format:	Patent
Sprache:	eng ; jpn
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:	To establish a technique of producing baked sweets having a good flavor while reducing irritating strong sourness and acid odors.SOLUTION: A method for producing baked sweets includes the steps of: fermenting raw material comprising at least wheat flour, water, lactic acid bacteria and yeast to prepare a liquid fermentation leaven; adding the liquid fermentation leaven of 0.5-12 mass% to the total amount of grain flour used for making dough, thereby making the dough; and baking the dough to obtain baked sweets.SELECTED DRAWING: Figure 1 【課題】本発明の課題は、刺激的な強い酸味・酸臭を抑制しつつ、優れた香味を有する焼き菓子を製造する技術を確立することである。【解決手段】本発明に係る焼き菓子の製造方法は、小麦粉、水、乳酸菌および酵母菌を少なくとも含む原料を醗酵させて液状醗酵種を調製する工程と、生地の作成に使用する穀粉の全量に対して、０．５〜１２質量％の液状醗酵種を添加して生地を作成する工程と、生地を焼成して焼き菓子を得る工程と、を含む。【選択図】図１