METHOD FOR PRODUCING GRAIN FLOUR BAKED PRODUCT

PROBLEM TO BE SOLVED: To provide a grain flour baked product maintaining moist texture even when thawed after freezing, and having freezing resistance with a nice taste and a good shape.SOLUTION: The product having good palatability without inferior to that before freezing can be obtained without us...

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Bibliographic Details
Main Authors NOGUCHI JUNICHI, SEO NOBUYOSHI, NAKAJIMA SAKI
Format Patent
LanguageEnglish
Published 10.09.2012
Subjects
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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Summary:PROBLEM TO BE SOLVED: To provide a grain flour baked product maintaining moist texture even when thawed after freezing, and having freezing resistance with a nice taste and a good shape.SOLUTION: The product having good palatability without inferior to that before freezing can be obtained without using an emulsifier by making dough of the grain flour baked product contain on dry basis 1.7-20 wt.% emulsified product prepared by heating and mixing a mixture comprising 18-38 wt.% cream, 38-58 wt.% sugar and 14-34 wt.% egg yolk on dry basis at 62-98°C.
Bibliography:Application Number: JP20110031863