JPH0292231A - Production of bread - Google Patents
Production of breadInfo
- Publication number
- JPH0292231A JPH0292231A JP24322188A JP24322188A JPH0292231A JP H0292231 A JPH0292231 A JP H0292231A JP 24322188 A JP24322188 A JP 24322188A JP 24322188 A JP24322188 A JP 24322188A JP H0292231 A JPH0292231 A JP H0292231A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- lactic acid
- dough
- fermentation product
- emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 239000000839 emulsion Substances 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 5
- 235000013861 fat-free Nutrition 0.000 claims abstract description 3
- 235000013351 cheese Nutrition 0.000 claims abstract 2
- 241000894006 Bacteria Species 0.000 claims description 7
- 239000003921 oil Substances 0.000 abstract description 13
- 235000013312 flour Nutrition 0.000 abstract description 8
- 239000003925 fat Substances 0.000 abstract description 6
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract 5
- 230000002349 favourable effect Effects 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 12
- 239000002932 luster Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000012875 nonionic emulsifier Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、焼き上がり時における色艶が良好で、しかも
ソフトな感触を有するパン類の製造法に関する。TECHNICAL FIELD The present invention relates to a method for producing bread that has a good color and gloss when baked and is soft to the touch.
(背景)
パンの歴史は遠く世紀前4000年のエジプト時代に始
まる。その後、時代の変遷と共に、各種のパン類が出現
しているが、今日日本で主流となっているのは小麦粉の
他に、油脂、脱脂粉乳、砂糖、食塩等を豊富に含むリッ
チなパンを生産する米国式製パン技術である。
(従来技術の問題点)
このアメリカ式製パン法にも、直押生地法、中種生地法
、中麺生地法、液種生地法、連続生地法などの種類があ
るが、これらのうち、中種生地法は、粉の適性が不明確
である場合でも、生地醗酵の調整によって均一な物性の
パンを生産するのに適するが、一般に最終製品の膨張性
が低く、ソフト感に欠けるのが欠点である。因に、マー
ガリン、ショートニング等の油脂分の増量(普通は粉に
対し5%程度)によりある適度膨張性を高め得ることは
事実であるが、反面焼き上がった組織が粗くなり、好ま
しい製品は得られない。(Background) The history of bread begins in the Egyptian era, 4000 years ago. Since then, as the times have changed, various types of bread have appeared, but today the mainstream in Japan is rich bread containing plenty of oil, skim milk powder, sugar, salt, etc. in addition to wheat flour. It is an American style bread making technique. (Problems with the prior art) There are several types of this American bread making method, such as the direct dough method, medium dough method, medium noodle dough method, liquid dough method, and continuous dough method. The medium dough method is suitable for producing bread with uniform physical properties by adjusting the dough fermentation even when the suitability of the flour is unclear, but the final product generally has low expansion and lacks softness. This is a drawback. Incidentally, it is true that increasing the amount of oil and fat in margarine, shortening, etc. (usually about 5% of the flour) can increase expandability to a certain extent, but on the other hand, the structure of the baked product becomes rough, making it difficult to obtain a desirable product. I can't.
【発明が解決しようとする課[11
そこで本発明が解決しようとする課題は、公知の中種生
地法において、焼成されたパンの膨張性を高め、好まし
いソフト感を有するパンを提供することである。
なお、発明の別の目的は、従来のパン類より遥かに色艶
の優れたパン類を提供することである。
(課題を解決するための手段]
(経過)
本発明者は、中種生地法における上述の欠点を改善する
手段に付き検討を加えた結果、中種生地を冷蔵保存する
ことによって、滑らかな生地が得られ、さらにこの生地
に残余の材料を加えて本捏する過程でエマルジョン型の
乳酸菌醗酵物を添加することによって、焼成生地のソフ
ト感が一層増加するのみならず、意外なことに、焼成製
品の色艶が無添加品に比べて顕著に向上するという事実
を見出した。
(概要)
本発明は、以上の知見を基礎としたもので、その要旨は
、パン生地を醗酵させるに当たり、中種生地を冷蔵状官
で醗酵させると共に、本捏中にエマルジョン型の乳酸菌
醗酵物を添加することを特徴とするパンの製造方法を要
旨とする。以下、発明に関連する主要な事項に付き、項
分けして述べる。
(パン類)
本発明で(パン)というのは、主として小麦粉を主原料
とし、これに生物学的な膨化源を添加して醗酵させ、加
熱膨張させた製品を意味する。殆ど粉のみからなるリー
ン(1ean)なパンも対象に包含されるが、一般には
、油脂、脱脂粉乳、砂糖、食塩などの副原料を豊富に含
むリッチ(rich)なパンが対象としてより適してい
る。普通に食パンと呼ばれる特別な甘味や乳味を有しな
いパン類は、発明の最も好ましい対象である。
(中種生地法)
本発明で中種生地法と云うのは、普通55〜75%粉、
イースト全量、改良剤及び水を混ぜて中種を作り、室温
付近のの恒湿室(例えば温度28℃、湿度75%R/)
()内で3〜4時間放置、予備醗酵させた後、残余の材
料を加えて本捏りし、次いで分塊、丸め、中間焙炉(熟
成)、整形、型入れ、焼成などの工程を経て製品パンを
得る方法である。
これに反し本発明では、その必須の工程として、本捏前
の中種生地を0℃以上lO°C以下、好ましくは5℃前
後の低温で予備醗酵させるのが特色である。醗酵時間は
通常法より長く、普通20時間前後を必要とする。
(乳酸醗酵物)
本発明で使用される乳酸醗酵物は、油脂及び乳固形を含
むエマルジョンを乳酸醗酵させたものである。油脂とし
ては大豆油、菜種油、パーム油、ヤシ油、パーム核油、
牛脂、豚脂等の動植物油脂又はそれらの分別油、水素添
加油若しくはエステル交換油或はそれらの混合油脂が使
用される。
以上の油脂は、乳固形分、好ましくは脱脂粉乳及び適宜
の非イオン性乳化剤等と共に成るべく緊密に乳化され、
ラクトバチルス・ブルガリクス、ストレプトコッカス・
テルモフィルス、ストレプトコッカス・ラクチス、スト
レプトコッカス・クレモリス、ストレプトコッカス・ジ
アセチラクチスなどの乳酸菌による醗酵処理を受ける。
醗酵は、40〜45℃、3〜10時間程度継続されるの
が望ましい、この際、醗酵の終期は、ブロスのPHが3
.8〜4.8程度にまで低下するのをもって目安とする
。
醗酵前のエマルジョン中の油脂分は、5%以上、殊に1
9〜50%、また無脂乳固形分は、5%以上、殊に20
%程度含まれているのが望ましい。
なお1本乳酸醗酵物は、小麦粉に対し概ね3〜20%の
範囲で添加される。
【作用】
本発明によれば、パンのソフト感が向上すると共に、色
艶も良化する。前者のソフト感の向上は、恐らく低温醗
酵のためガスの発生が緩やがとなること及び乳酸醗酵物
がエマルジョンとなって小麦粉の澱粉粒子塊間に介在す
るグルテン分子間へ浸透してその展張を助け、これによ
り澱粉の各粒子塊がグルテン膜により充分に被覆される
結果、ガスが有効に保持され、結果として微細な細胞組
織を形成することによるものと思われる。
他方、後者の色艶の良化は、乳蛋白から生成したアミノ
酸と、砂糖とのメイラード反応に因るものと一応説明で
きても、乳酸醗酵物中の油脂と関係がないか否かを確言
するのは難しい。
なお、以上の両効果以外に老化の延長が認められるが、
これは恐らく、焼成により破壊された乳酸醗酵物から遊
離した油膜が澱粉粒子を包み、β化を遅延させるためで
あろう。[Problem to be solved by the invention [11] Therefore, the problem to be solved by the present invention is to improve the expandability of baked bread and provide bread with a preferable soft feeling in the known dough method. be. Another object of the invention is to provide breads with a far superior color and luster than conventional breads. (Means for Solving the Problems) (Progress) As a result of research into means for improving the above-mentioned drawbacks of the dough filling method, the inventor has discovered that by refrigerating the filling dough, a smooth dough can be obtained. By adding the remaining ingredients to this dough and adding an emulsion-type lactic acid bacteria fermentation product during the final kneading process, not only does the softness of the baked dough further increase, but surprisingly, We have discovered that the color and luster of the product is significantly improved compared to additive-free products. (Summary) The present invention is based on the above knowledge, and the gist is that when fermenting bread dough, The gist of this invention is a bread manufacturing method characterized by fermenting the dough in a refrigerated state and adding an emulsion-type lactic acid bacteria fermentation product during the main kneading process.Main matters related to the invention are described below. (Bread) In the present invention, (bread) refers to a product made mainly from wheat flour, fermented by adding a biological leavening source to it, and expanded by heating. Lean bread, which is made almost entirely of flour, is also included, but in general, rich bread that is rich in auxiliary ingredients such as fats and oils, skim milk powder, sugar, and salt is more suitable. Bread that does not have a special sweetness or milky taste, which is commonly called white bread, is the most preferable subject of the invention. %powder,
Mix the entire amount of yeast, improver and water to make a medium, and store it in a constant humidity room near room temperature (e.g. temperature 28℃, humidity 75%R/).
After leaving for 3 to 4 hours for preliminary fermentation, the remaining ingredients are added and kneaded, followed by processes such as blooming, rolling, intermediate roasting (aging), shaping, molding, and baking. This is the method of obtaining bread products. On the other hand, the present invention is characterized in that, as an essential step, the medium dough before the main kneading is pre-fermented at a low temperature of 0° C. or higher and 10° C. or lower, preferably around 5° C. The fermentation time is longer than the conventional method, usually around 20 hours. (Lactic acid fermented product) The lactic acid fermented product used in the present invention is obtained by lactic acid fermentation of an emulsion containing fats and oils and milk solids. Oils include soybean oil, rapeseed oil, palm oil, coconut oil, palm kernel oil,
Animal and vegetable oils such as beef tallow and lard, their fractionated oils, hydrogenated oils, transesterified oils, or mixtures thereof are used. The above fats and oils are emulsified as tightly as possible together with milk solids, preferably skim milk powder, and an appropriate nonionic emulsifier,
Lactobacillus bulgaricus, Streptococcus
It is fermented by lactic acid bacteria such as Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, and Streptococcus diacetylactis. Fermentation is preferably continued at 40-45°C for about 3-10 hours.At this time, at the end of fermentation, the pH of the broth is 3.
.. As a guideline, it should drop to about 8 to 4.8. The oil content in the emulsion before fermentation is 5% or more, especially 1
9 to 50%, and non-fat milk solids content is 5% or more, especially 20%
It is desirable that the content be around %. The lactic acid fermented product is added in an amount of approximately 3 to 20% to wheat flour. [Function] According to the present invention, the soft feel of bread is improved, and the color and luster are also improved. The improvement in the soft texture of the former is probably due to slow gas generation due to low-temperature fermentation, and the fact that the lactic acid fermentation product becomes an emulsion and penetrates into the gluten molecules interposed between the starch particle clusters of the flour and spreads. This is thought to be due to the fact that each particle mass of starch is sufficiently covered with a gluten film, and as a result, gas is effectively retained, resulting in the formation of a fine cell structure. On the other hand, although the latter improvement in color and luster can be explained as being due to the Maillard reaction between amino acids produced from milk protein and sugar, it is unclear whether or not it is related to the fats and oils in the lactic acid fermentation product. It's difficult to do. In addition to the above effects, prolongation of aging is also observed,
This is probably because the oil film released from the lactic acid fermentation product destroyed by calcination wraps around the starch particles and delays β conversion.
以下、実施例により発明実施の態様を述べるが、例示は
当然説明用のもので、発明思想の限定を意味するもので
はない。
参考例(乳酸醗酵物の調製)
融点31”Cの硬化菜種油18部(重量基準、以下同様
)、乳化剤(レシチン及び脂肪酸モノグリセリド>0.
15部及び水、計100部の組成物を、75〜80℃で
ホモミキサー910分間予備乳化した後、さらに80k
g/crAの条件でホモジナイザーを通し、緊密に乳化
させた。
以上のエマルジョンを42〜43℃まで冷却した後、こ
れにラクトバチルス・ブルガリクス及びストレプトコッ
カス・テルモフィルスの培養菌体からなる混合スタータ
ーを接種し、同温度で4時間醗酵させた。得られた乳酸
醗酵物を、80”Cに加熱殺菌後、100に/cotの
条件で均質化し、pH4,0の乳酸醗酵物を得た。
実施例1及び比較例1〜3(食パンの製造)(a)配合
表−1
ネ*(パンバスブレッド)
(出願入会社製)
表−2(続き)
*マーガリンは最初の中速段階の終わりに添加。
(c)仕上条件
表−3
(d)評価
以上、実施例1及び比較例1〜3で製造された各試料パ
ンを熟練したパネルに官能的に比較させた。結果を綜合
して下表−4に示す。
ましいソフト感を有すると共に、色艶、耐老化性等に優
れたパン類を提供しうろことにより、国民の食生活の改
善に寄与しうる。
以上の実験結果から明らかなように、本発明法により製
造された食パンは、ソフト感、色艶、耐老化性その他の
点において、通常中種法及び冷蔵中種法を用いても乳酸
醗酵物を添加しなかった対照に比し優れていることが判
る。Hereinafter, embodiments of the invention will be described with reference to Examples, but the examples are, of course, for illustrative purposes and do not mean a limitation on the idea of the invention. Reference Example (Preparation of Lactic Acid Fermented Product) 18 parts of hydrogenated rapeseed oil with a melting point of 31"C (by weight, the same applies hereinafter), an emulsifier (lecithin and fatty acid monoglyceride >0.
15 parts and water, a total of 100 parts of the composition, was pre-emulsified at 75-80°C for 910 minutes with a homomixer, and then further emulsified at 80k
The mixture was passed through a homogenizer under conditions of g/crA and emulsified tightly. After cooling the above emulsion to 42-43°C, it was inoculated with a mixed starter consisting of cultured bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus and fermented at the same temperature for 4 hours. The obtained lactic acid fermented product was heat sterilized at 80"C and homogenized under the conditions of 100/cot to obtain a lactic acid fermented product with a pH of 4.0. Example 1 and Comparative Examples 1 to 3 (Production of bread) ) (a) Recipe Table-1 Ne* (Panbath Bread) (manufactured by the applicant company) Table-2 (continued) *Margarine is added at the end of the first medium speed stage. (c) Finishing Condition Table-3 (d ) Evaluation Each of the sample breads produced in Example 1 and Comparative Examples 1 to 3 was sensually compared by an experienced panel.The results are summarized in Table 4 below. At the same time, by providing breads with excellent color and luster, aging resistance, etc., it can contribute to improving the eating habits of the people.As is clear from the above experimental results, the bread produced by the method of the present invention It can be seen that in terms of softness, luster, aging resistance, and other points, the product is superior to the control to which no lactic acid fermentation product was added, even when using the normal soybean method and the refrigerated soybean method.
Claims (1)
態で醗酵させると共に、本捏中にエマルジョン型の乳酸
菌醗酵物を添加することを特徴とするパンの製造方法。 2 エマルジョン型乳酸菌醗酵物が、油脂分5%以上、
無脂乳固形5%以上のエマルジョンをチーズ生産菌によ
り醗酵させた物である請求項1記載の方法。[Scope of Claims] 1. A method for producing bread, which comprises fermenting a medium dough in a refrigerated state and adding an emulsion-type lactic acid bacteria fermentation product during main kneading. 2 The emulsion-type lactic acid bacteria fermentation product has an oil and fat content of 5% or more,
2. The method according to claim 1, wherein the emulsion contains 5% or more of non-fat milk solids and is fermented with cheese-producing bacteria.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24322188A JPH0292231A (en) | 1988-09-28 | 1988-09-28 | Production of bread |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24322188A JPH0292231A (en) | 1988-09-28 | 1988-09-28 | Production of bread |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0292231A true JPH0292231A (en) | 1990-04-03 |
Family
ID=17100632
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP24322188A Pending JPH0292231A (en) | 1988-09-28 | 1988-09-28 | Production of bread |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0292231A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08173089A (en) * | 1994-12-27 | 1996-07-09 | Takara Shuzo Co Ltd | Lustering agent for food |
JP2001299196A (en) * | 2000-04-27 | 2001-10-30 | Fuji Oil Co Ltd | Method for producing whitely baked bread |
KR100367470B1 (en) * | 2000-04-22 | 2003-01-10 | 학교법인 문화교육원 | Bread making method using Kimchi powder |
WO2007029719A1 (en) * | 2005-09-06 | 2007-03-15 | Kyowa Hakko Food Specialties Co., Ltd. | Flavor-improving agent |
WO2012029120A1 (en) * | 2010-08-31 | 2012-03-08 | Watanabe Yusuke | Method for producing dough for steamed bread |
KR102238634B1 (en) * | 2020-03-18 | 2021-05-04 | 에스피씨 주식회사 | Method for the production of fermented wheat bran-milk product by lactic acid bacteria with increased flavor, nutrition and bread therefrom |
-
1988
- 1988-09-28 JP JP24322188A patent/JPH0292231A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH08173089A (en) * | 1994-12-27 | 1996-07-09 | Takara Shuzo Co Ltd | Lustering agent for food |
KR100367470B1 (en) * | 2000-04-22 | 2003-01-10 | 학교법인 문화교육원 | Bread making method using Kimchi powder |
JP2001299196A (en) * | 2000-04-27 | 2001-10-30 | Fuji Oil Co Ltd | Method for producing whitely baked bread |
WO2007029719A1 (en) * | 2005-09-06 | 2007-03-15 | Kyowa Hakko Food Specialties Co., Ltd. | Flavor-improving agent |
WO2012029120A1 (en) * | 2010-08-31 | 2012-03-08 | Watanabe Yusuke | Method for producing dough for steamed bread |
KR102238634B1 (en) * | 2020-03-18 | 2021-05-04 | 에스피씨 주식회사 | Method for the production of fermented wheat bran-milk product by lactic acid bacteria with increased flavor, nutrition and bread therefrom |
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