METHOD OF PRODUCING PROTEIN-ENRICHED PIE

• Main Authors: UETSUKI TAKUMA, YAMAWAKI YOSHIO
• Format: Patent
• Language: English; Japanese
• Published: 14.10.2022
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

To provide a producing method capable of improving inhibition of dough puffing after baking and food texture deterioration occurred in protein-enriched pie combined with soy protein materials.SOLUTION: By combining 5.1-9.5 pts.wt of gliadin with respect to 100 pts.wt of grain flour into a protein-enriched pie combined with soy protein materials such that 25 wt.% or more of the whole protein content is derived from the soy protein materials, it is possible to obtain a pie in which inhibition of dough puffing after baking is inhibited, and which is excellent in crisp textures and a melt-in-the-mouth feeling.SELECTED DRAWING: None 【課題】大豆蛋白素材を配合した蛋白質強化パイにおいて生じる、焼成後の生地の膨化阻害や食感劣化を改良することができる製造方法を提供する。【解決手段】全蛋白質含量の２５重量％以上が大豆蛋白素材由来となるように大豆蛋白素材を配合した蛋白質強化パイに、穀粉１００重量部に対して５．１～９．５重量部のグリアジンを配合することで、焼成後の生地の膨化阻害が抑制され、サクサク感や口溶けが良好なパイを得ることができる。【選択図】なし