Powdered composition for bread making, and method for producing bread

JP7880055B2Active Publication Date: 2026-06-25西冈昭博 +2
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
西冈昭博
Filing Date
2021-07-08
Publication Date
2026-06-25

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Abstract

To provide a convenient breadmaking technique, or bread which is excellent in sticky feeling, fluffy feeling and sweetness.SOLUTION: The present invention provides a breadmaking powder composition containing non-crystalline wheat flour and crystalline wheat flour. Also, the present invention provides a method of producing bread comprising a dough preparation step of obtaining dough by kneading non-crystalline wheat flour, crystalline wheat flour, and water, and a baking step of baking the dough.SELECTED DRAWING: None
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Claims

1. This product contains amorphous wheat flour and crystalline wheat flour obtained by heating and shearing crystalline wheat flour under conditions of 80°C to 200°C without adding water. A powder composition for making sliced ​​bread, wherein the content of amorphous wheat flour is 15% by mass or more and 30% by mass or less relative to the powder composition for bread making, and the content of crystalline wheat flour is 30% by mass or more and 75% by mass or less relative to the powder composition for bread making.

2. This product contains amorphous wheat flour and crystalline wheat flour obtained by heating and shearing crystalline wheat flour under conditions of 80°C to 200°C without adding water. The content of amorphous wheat flour is 15% by mass or more and 30% by mass or less relative to the bread-making powder composition, and the content of crystalline wheat flour is 30% by mass or more and 75% by mass or less relative to the bread-making powder composition. The process of making dough by kneading water, A baking process for baking the aforementioned dough, A method for manufacturing sliced ​​bread, including the method described above.

3. The method for producing bread according to claim 2, wherein the dough preparation step includes a step of kneading the mixture of amorphous wheat flour and water with the crystalline wheat flour.

4. The method for producing bread according to claim 3, wherein the kneaded mixture is obtained within two hours after kneading the amorphous wheat flour and water.