BREAD DOUGH AND FAT COMPOSITION FOR KNEADING

• Main Authors: KATSUMI TOSHIAKI, TERASAWA HIRONORI
• Format: Patent
• Language: English; Japanese
• Published: 10.01.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVATION THEREOF; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

To provide a bread dough capable of producing a bread with a fine internal phase and excellent in volume, texture and aging inhibition with great workability even without the addition of a synthetic emulsifier.SOLUTION: A bread dough is provided in that a fat composition is kneaded and the bread dough does not contain a synthetic emulsifier and contains 1.5-150 units of an amylase per 100 g of cereal, the fat composition contains a fat with a fusion point of 25-45°C and L-ascorbic acid and contains gas and has a relative density of 0.2-0.8 g/mL and a content of the fat composition is 1-30 pts.wt. per 100 pts.wt. of cereal, a content of L-ascorbic acid contained in the fat composition is 4.0×10-4.0×10pts.wt. per 100 pts.wt. of cereal and a content of L-ascorbic acid not contained in the fat composition but contained in the bread dough is less than 1×10per cereal 100 pts.wt.SELECTED DRAWING: None 【課題】合成乳化剤が無添加であるにも関わらず、内相がきめ細かく、ボリューム、食感、及び老化抑制に優れたパンを作業性よく製造可能なパン生地を提供すること【解決手段】油脂組成物が練り込まれたパン生地であって、前記パン生地は、合成乳化剤を含まず、アミラーゼを穀粉１００ｇに対し１．５〜１５０単位含有し、前記油脂組成物は、融点が２５〜４５℃の油脂と、Ｌ−アスコルビン酸とを含有し、含気され、比重が０．２〜０．８ｇ／ｍＬであり、油脂組成物の含有量は穀粉１００重量部に対し１〜３０重量部、油脂組成物に含まれるＬ−アスコルビン酸の含有量は穀粉１００重量部に対し４．０×１０−４〜４．０×１０−２重量部、油脂組成物に含まれていないがパン生地中に含まれているＬ−アスコルビン酸の含有量は穀粉１００重量部に対し１×１０−２重量部未満である、パン生地。【選択図】なし