JPS6474945A - Method of improving dough for bread and confectionery - Google Patents

Method of improving dough for bread and confectionery

Info

Publication number
JPS6474945A
JPS6474945A JP23309287A JP23309287A JPS6474945A JP S6474945 A JPS6474945 A JP S6474945A JP 23309287 A JP23309287 A JP 23309287A JP 23309287 A JP23309287 A JP 23309287A JP S6474945 A JPS6474945 A JP S6474945A
Authority
JP
Japan
Prior art keywords
yeast
liquid
microbial cell
cell destruction
confectionery
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.)
Granted
Application number
JP23309287A
Other languages
Japanese (ja)
Other versions
JPH0789832B2 (en
Inventor
Kan Hirakawa
Kozo Oya
Minoru Ueda
Hiroaki Yamauchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanegafuchi Chemical Industry Co Ltd
Original Assignee
Kanegafuchi Chemical Industry Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kanegafuchi Chemical Industry Co Ltd filed Critical Kanegafuchi Chemical Industry Co Ltd
Priority to JP23309287A priority Critical patent/JPH0789832B2/en
Publication of JPS6474945A publication Critical patent/JPS6474945A/en
Publication of JPH0789832B2 publication Critical patent/JPH0789832B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: To make it possible to improve the quality of products by adding a yeast microbial cell destruction liquid or the liquid brought into reaction at specified pH in the presence of the yeast microbial cell destruction liquid and yeast to a wheat flour suspension to impart dough properties having stable mechanical resistance. CONSTITUTION: The reaction liquid formed by stirring at pH4.5 to 6.5 by allowing a yeast microbial cell destruction liquid or the yeast microbial cell destruction liquid and the yeast to coexist into the wheat flour suspension (adequately, the concentration of 5 to 20wt.%) is added to the bread making and confectionery dough. The yeast microbial cell destruction liquid is preferably the liquid obtd. by acting 0.5 to 5.0% ethyl acetate to the yeast suspension to progress self-digestion and recovering the residual ethyl acetate.
JP23309287A 1987-09-17 1987-09-17 Bread and confectionery dough improvement method Expired - Fee Related JPH0789832B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP23309287A JPH0789832B2 (en) 1987-09-17 1987-09-17 Bread and confectionery dough improvement method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP23309287A JPH0789832B2 (en) 1987-09-17 1987-09-17 Bread and confectionery dough improvement method

Publications (2)

Publication Number Publication Date
JPS6474945A true JPS6474945A (en) 1989-03-20
JPH0789832B2 JPH0789832B2 (en) 1995-10-04

Family

ID=16949658

Family Applications (1)

Application Number Title Priority Date Filing Date
JP23309287A Expired - Fee Related JPH0789832B2 (en) 1987-09-17 1987-09-17 Bread and confectionery dough improvement method

Country Status (1)

Country Link
JP (1) JPH0789832B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001238665A (en) * 2000-03-02 2001-09-04 Natl Food Res Inst Practical baker's yeast with high amino acid accumulation
JP2019118263A (en) * 2017-12-28 2019-07-22 興人ライフサイエンス株式会社 Quality improvement agent for burned confectionery

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001238665A (en) * 2000-03-02 2001-09-04 Natl Food Res Inst Practical baker's yeast with high amino acid accumulation
JP2019118263A (en) * 2017-12-28 2019-07-22 興人ライフサイエンス株式会社 Quality improvement agent for burned confectionery

Also Published As

Publication number Publication date
JPH0789832B2 (en) 1995-10-04

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