BREAD AND ITS PRODUCTION

PURPOSE:To obtain bread having improved volume.appearance.inner phase, maintaining soft and tender texture especially for a long period of time without reducing workability of bread production. CONSTITUTION:Suspension of wheat flour and water is previously subjected to ultrahigh pressure treatment u...

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Bibliographische Detailangaben
Hauptverfasser:	SHIMADA SHOJI, ICHIGEN SETSU, SATO NOBUYOSHI, TAKEMORI YASUO
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT 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:	PURPOSE:To obtain bread having improved volume.appearance.inner phase, maintaining soft and tender texture especially for a long period of time without reducing workability of bread production. CONSTITUTION:Suspension of wheat flour and water is previously subjected to ultrahigh pressure treatment under a static pressure is used as a part (about 5-30%) of mixed raw material and baked by a conventional ordinary method. The ultrahigh pressure treatment is carried out at room temperature under >=200Mpa pressure for 1-120 minutes.