BREAD AND BREAD DOUGH

To provide bread with suppressed deterioration of food texture after freezing and thawing.SOLUTION: Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 pts.mass of medium chain fatty acid triglyceride relat...

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Bibliographische Detailangaben
Hauptverfasser:	KATAOKA NAOTO, MASANO YOSHIYUKI, HAZOME YOSHIMUNE
Format:	Patent
Sprache:	eng ; jpn
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:	To provide bread with suppressed deterioration of food texture after freezing and thawing.SOLUTION: Bread dough containing grain flour, in which 0.3-1.5 mass% of medium chain fatty acid triglyceride is kneaded. The bread dough containing 0.6-2.8 pts.mass of medium chain fatty acid triglyceride relative to 100 pts.mass of grain flour. The bread dough containing 0.3-15 mass% of oil and fat. Bread which is obtained by baking the bread dough. A plastic oil and fat composition for kneading containing 5-95 mass% of medium chain fatty acid triglyceride in oil and fat. A method of suppressing deterioration of food texture of bread by freezing and thawing after baking by kneading 0.3-1.5 mass% of medium chain fatty acid triglyceride in bread dough.SELECTED DRAWING: None 【課題】本発明の課題は、冷凍解凍後の食感の劣化が抑制されたパンを提供することである。【解決手段】穀粉を含むパン生地であって、０．３～１．５質量％の中鎖脂肪酸トリグリセリドが練り込まれた状態で含まれる、パン生地。１００質量部の穀粉に対して、０．６～２．８質量部の中鎖脂肪酸トリグリセリドを含む、前記パン生地。０．３～１５質量％の油脂を含む、前記パン生地。前記パン生地が焼成されたパン。油脂中に、５～９５質量％の中鎖脂肪酸トリグリセリドを含有する、練り込み用可塑性油脂組成物。パン生地に０．３～１．５質量％の中鎖脂肪酸トリグリセリドを練り込むことにより、焼成後の冷凍解凍によるパンの食感劣化を抑制する方法。【選択図】なし