LIQUID LEAVEN AND METHOD OF PRODUCING BREAD

To provide a technique capable of simply providing baked bread with characteristics such as a flavor inherent to durum wheat.SOLUTION: Liquid leaven of this invention includes grain flour including at least durum wheat as the grain flour, the durum wheat having a size distribution in which particles...

Full description

Saved in:
Bibliographic Details
Main Authors TAKASE MASAYUKI, HAGIWARA YUKI, KANAZAWA YASUTO, TAKAYANAGI MASAYOSHI, OSHIMA HIDEO, KAWAMATA SHINSUKE, UNNO HIDEO
Format Patent
LanguageEnglish
Japanese
Published 12.09.2019
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online AccessGet full text

Cover

More Information
Summary:To provide a technique capable of simply providing baked bread with characteristics such as a flavor inherent to durum wheat.SOLUTION: Liquid leaven of this invention includes grain flour including at least durum wheat as the grain flour, the durum wheat having a size distribution in which particles with particle diameter of 200 μm or less are contained 93 mass% or more; and yeast, and is hydrated. And a method of producing bread includes preparing dough by mixing the liquid leaven and other bread raw materials and baking the dough. The liquid leaven preferably further contains malt extract.SELECTED DRAWING: None 【課題】簡便に、焼成後のパンにデュラム小麦に特有の風味等の特徴を付与することができる技術を提供する。【解決手段】穀粉として少なくともデュラム小麦粉を含み、前記デュラム小麦粉の粒度分布は粒径２００μｍ以下が９３質量％以上である、該穀粉と、イーストとを含有し、含水されていることを特徴とするパン用液種である。また、そのパン用液種と、他のパン用原料とを混合して生地を調製し、これを焼成することを特徴とするパンの製造方法である。そのパン用液種は、更にモルトエキスを含有することが好ましい。【選択図】なし
Bibliography:Application Number: JP20180036310