JP2005160379A5 - - Google Patents

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Publication number
JP2005160379A5
JP2005160379A5 JP2003403075A JP2003403075A JP2005160379A5 JP 2005160379 A5 JP2005160379 A5 JP 2005160379A5 JP 2003403075 A JP2003403075 A JP 2003403075A JP 2003403075 A JP2003403075 A JP 2003403075A JP 2005160379 A5 JP2005160379 A5 JP 2005160379A5
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JP
Japan
Prior art keywords
flour
weight
parts
units
per
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Pending
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JP2003403075A
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English (en)
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JP2005160379A (ja
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Priority to JP2003403075A priority Critical patent/JP2005160379A/ja
Priority claimed from JP2003403075A external-priority patent/JP2005160379A/ja
Publication of JP2005160379A publication Critical patent/JP2005160379A/ja
Publication of JP2005160379A5 publication Critical patent/JP2005160379A5/ja
Pending legal-status Critical Current

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Claims (2)

  1. 原料において、小麦粉、糖類、食塩、膨張剤とともに、小麦粉１００重量部に対し、豆乳２０〜６０重量部を含有し、α−アミラーゼを小麦粉１００gに対して１〜１０００単位含有及び／又はグルコアミラーゼを小麦粉１００gに対して０．０７〜３５単位含有することを特徴とする饅頭。
  2. 小麦粉１００重量部に対し、糖類２５〜６０重量部であることを特徴とする請求項１記載の饅頭。
JP2003403075A 2003-12-02 2003-12-02 饅頭の製造方法 Pending JP2005160379A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2003403075A JP2005160379A (ja) 2003-12-02 2003-12-02 饅頭の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2003403075A JP2005160379A (ja) 2003-12-02 2003-12-02 饅頭の製造方法

Publications (2)

Publication Number Publication Date
JP2005160379A JP2005160379A (ja) 2005-06-23
JP2005160379A5 true JP2005160379A5 (ja) 2007-02-08

Family

ID=34726490

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2003403075A Pending JP2005160379A (ja) 2003-12-02 2003-12-02 饅頭の製造方法

Country Status (1)

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JP (1) JP2005160379A (ja)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024088550A1 (en) * 2022-10-24 2024-05-02 Novozymes A/S Baking method for pulse protein fortified bread employing thermostable amyloglucosidase variante (ec 3.2.1.3)

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