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KR970068843A - 빵 및 빵반죽 - Google Patents

빵 및 빵반죽 Download PDF

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Publication number
KR970068843A
KR970068843A KR1019970012495A KR19970012495A KR970068843A KR 970068843 A KR970068843 A KR 970068843A KR 1019970012495 A KR1019970012495 A KR 1019970012495A KR 19970012495 A KR19970012495 A KR 19970012495A KR 970068843 A KR970068843 A KR 970068843A
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KR
South Korea
Prior art keywords
weight
parts
starch
bread
wheat flour
Prior art date
Application number
KR1019970012495A
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English (en)
Other versions
KR100574537B1 (ko
Inventor
나오유키 미조구치
가스유키 야마모토
기미히토 와다
Original Assignee
마쓰다니 에이지로
마쓰타니 가가쿠 고교 가부시키가이샤
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Publication of KR970068843A publication Critical patent/KR970068843A/ko
Application granted granted Critical
Publication of KR100574537B1 publication Critical patent/KR100574537B1/ko
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

소맥분말 50~90중량부, 바람직하게는 60~85중량부와 전분류 50~10중량부, 바람직하게는 40~15중량부를 포함하고 전분류가 적어도 4중량부, 바람직하게는 5~15중량부의 냉수팽창전분을 포함하고 소맥분유래의 단백질의 함유량이 6.5~9.0중량%인 원료분말 100중량부에 대해 65~90중량부의 물을 첨가하여 혼합반죽해서 얻어지는 빵반죽, 및 이 빵반죽을 발효팽창시킨 후 소성시키므로서 얻어지는 빵.
상기한 전분류로서 냉수팽창전분외에 3~15의 가열팽창도와 15중량%이하의 가열용해도를 갖는 가교전분을 포함해도 된다.
이와 같이해서 얻어지는 빵은 빵 본래의 풍미 즉 바람직한 향과 맛을 가짐과 동시에 음식감각적으로 적당한 탄력을 갖고 촉촉하고 입안에서 녹는맛이 좋고 씹히는 촉감이 좋고 또한 씹히는 맛이 좋은 신규의 음식감각을 갖는다.

Description

빵 및 빵 반죽
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (6)

  1. 소맥분말 50~90중량부와 적어도 4중량부가 냉수팽창전분인 전분류 50~10중량부를 포함하고 또한 소맥분유래의 단백질의 함유량이 6.5~9.0중량%인 원료분말을 사용하고 그 원료분말100중량부에 대해 65~90중량부의 물을 첨가하여 혼합반죽해서 얻어지는 것을 특징으로 하는 빵반죽.
  2. 청구항 1에 있어서, 원료분말이 소맥분 60~85중량부와 5~12중량부가 냉수 팽창전분인 전분류 40~15중량부를 포함하는 것을 특징으로 하는 빵반죽.
  3. 청구항 1 또는 청구항 2에 있어서, 전분류로서 냉수팽창전분외에 3~15의 가열팽창도와 15중량%이하의 가열용해도를 갖는 가교전분을 포함하는 것을 특징으로 하는 빵반죽.
  4. 소맥분말 50~90중량부와 적어도 4중량부가 냉수팽창전분인 전분류 50~10중량부를 포함하고 또한 소맥분유래의 단백질의 함유량이 6.5~9.0중량%인 원료분말을 사용하여 그 원료분말 100중량부에 대해 65~90중량부의 물을 첨가하여 혼합반죽해서 얻어지는 빵반죽을 발효 팽창시킨 후 소성시킴으로서 얻어지는 것을 특징으로 하는 빵.
  5. 청구항 4에 있어서, 원료분말이 소맥분 60~85중량부와 5~12중량부가 냉수팽창전분인 전분류 40~15중량부를 포함하는 것을 특징으로 하는 빵.
  6. 청구항 4 또는 청구항 5에 있어서, 전분류로서 냉수팽창전분외에 3~15의 가열팽창도와 15중량% 이하의 가열용해도를 갖는 가교전분을 포함하는 것을 특징으로 하는 빵.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019970012495A 1996-04-09 1997-04-04 빵및빵반죽 Expired - Lifetime KR100574537B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP11202496A JP3663454B2 (ja) 1996-04-09 1996-04-09 パン
JP112024 1996-04-09
JP96-112024 1996-04-09

Publications (2)

Publication Number Publication Date
KR970068843A true KR970068843A (ko) 1997-11-07
KR100574537B1 KR100574537B1 (ko) 2006-10-13

Family

ID=14576094

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970012495A Expired - Lifetime KR100574537B1 (ko) 1996-04-09 1997-04-04 빵및빵반죽

Country Status (6)

Country Link
US (1) US6039997A (ko)
EP (1) EP0800766B1 (ko)
JP (1) JP3663454B2 (ko)
KR (1) KR100574537B1 (ko)
DE (1) DE69714896T2 (ko)
TW (1) TW410143B (ko)

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* Cited by examiner, † Cited by third party
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US7223433B2 (en) * 2001-06-13 2007-05-29 Janet Wong Flour/starch blend for preparing stuffed rolls wrappers
WO2003049545A1 (en) * 2001-12-13 2003-06-19 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
JP3840639B2 (ja) * 2002-01-30 2006-11-01 但馬屋食品株式会社 おから配合膨化食品
TW200307507A (en) * 2002-02-01 2003-12-16 Hayashibara Biochem Lab Co Ltd Process for producing fermented bread comprising rice flour as the main component
AU2002342697A1 (en) * 2002-09-13 2004-05-04 Innogel Ag Foodstuff based on starch gel
JP4455823B2 (ja) * 2003-02-24 2010-04-21 松谷化学工業株式会社 ゴマダンゴ風ドーナツ、生地及びその製造方法
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
US20060083841A1 (en) * 2004-10-14 2006-04-20 Casper Jeffrey L High expansion dough compositions and methods
US20060177556A1 (en) * 2005-02-09 2006-08-10 Howery Sara J Microwaveable dough, dough product, and manner of preparing a dough product
JP4432849B2 (ja) * 2005-07-07 2010-03-17 山崎製パン株式会社 パンの製造方法
JP4478953B2 (ja) * 2005-11-02 2010-06-09 山崎製パン株式会社 パンの製造方法
JP4682117B2 (ja) * 2006-10-20 2011-05-11 松谷化学工業株式会社 ベーカリー食品用小麦粉代替物及びベーカリー食品
JP4596348B2 (ja) * 2006-12-11 2010-12-08 山崎製パン株式会社 パンの製造方法
WO2008093611A1 (ja) * 2007-01-31 2008-08-07 Asahi Breweries, Ltd. 焼成食品の製造方法
JP4995769B2 (ja) * 2008-05-15 2012-08-08 松谷化学工業株式会社 食感の優れたベーカリー製品及びその製造法
JP5459840B2 (ja) * 2008-12-04 2014-04-02 松谷化学工業株式会社 パン類及びその製造法
JP5832170B2 (ja) * 2011-07-08 2015-12-16 日本食品化工株式会社 ピュレ様食品およびこれを含有する食品
JP6168765B2 (ja) * 2012-12-21 2017-07-26 江崎グリコ株式会社 経時的劣化の抑制されたベーカリー食品
JP6367551B2 (ja) * 2013-12-27 2018-08-01 月島食品工業株式会社 新食感発酵ベーカリー製品
BE1023801B1 (fr) * 2016-06-24 2017-07-26 Croc'in Composition et procede pour la fabrication de buns ou analogues
JP6853631B2 (ja) * 2016-08-19 2021-03-31 昭和産業株式会社 冷凍生地、及びそれを用いるパン類の製造方法
US20210259443A1 (en) * 2020-02-25 2021-08-26 Incredible Eats Inc. Edible cutlery and a method of manufacture thereof

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US3956515A (en) * 1974-04-05 1976-05-11 A. E. Staley Manufacturing Company Edible starch batters
JPS59175845A (ja) * 1983-03-26 1984-10-04 鐘淵化学工業株式会社 柔らかさを改良したパン
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JP2769476B2 (ja) * 1989-08-30 1998-06-25 松谷化学工業株式会社 パン類の製造法
US4973447A (en) * 1990-03-01 1990-11-27 Kansas State University Research Foundation Freeze-thaw stable modified waxy barley starch
JPH0491744A (ja) * 1990-08-07 1992-03-25 Matsutani Kagaku Kogyo Kk パン類の製造法
US5093146A (en) * 1990-10-15 1992-03-03 Nabisco Brands, Inc. Process of making ready-to-eat cereals
JP2989039B2 (ja) * 1991-07-03 1999-12-13 松谷化学工業株式会社 加工澱粉及びそれを利用したベーカリー食品
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Also Published As

Publication number Publication date
JPH09271313A (ja) 1997-10-21
EP0800766A2 (en) 1997-10-15
EP0800766A3 (en) 1999-01-27
US6039997A (en) 2000-03-21
EP0800766B1 (en) 2002-08-28
KR100574537B1 (ko) 2006-10-13
JP3663454B2 (ja) 2005-06-22
DE69714896T2 (de) 2003-04-30
TW410143B (en) 2000-11-01
DE69714896D1 (de) 2002-10-02

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