LAMINAR BAKERY FOOD

• Main Authors: NISHIOKA HIROKO, MASANO YOSHIYUKI, SAKURADA YOSHIO, HAZOME YOSHIMUNE
• Format: Patent
• Language: English; Japanese
• Published: 27.12.2021
• 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 develop a method for easily enhancing a flavor such as a butter flavor of a laminar bakery food baked by folding a plastic oil and fat composition into a grain flour dough.SOLUTION: A laminar bakery dough contains a polyglycerol condensed ricinoleic acid ester of 5-5,500 mass ppm. The laminar bakery dough contains milk fat, and a nonfat solid. The laminar bakery dough has a mass ratio of the nonfat solid of 0.01 or more based on a content of the milk fat. The laminar bakery dough contains 10 mass% or more of oil and fat.SELECTED DRAWING: None 【課題】本開示の課題は、可塑性油脂組成物が穀粉生地に折り込まれて焼成された層状ベーカリー食品のバター風味などの風味を簡単に強化する方法を開発することである。【解決手段】５〜５５００質量ｐｐｍのポリグリセリン縮合リシノレイン酸エステルを含有する、層状ベーカリー生地。乳脂肪を含有する、前記層状ベーカリー生地。無脂乳固形分を含有する、前記層状ベーカリー生地。乳脂肪の含有量に対する無脂乳固形分の含有量の質量比が０．０１以上である、前記層状ベーカリー生地。１０質量％以上の油脂を含む、前記層状ベーカリー生地。【選択図】なし