JPS6485033A - Additive composition for bakery goods - Google Patents
Additive composition for bakery goodsInfo
- Publication number
- JPS6485033A JPS6485033A JP21334888A JP21334888A JPS6485033A JP S6485033 A JPS6485033 A JP S6485033A JP 21334888 A JP21334888 A JP 21334888A JP 21334888 A JP21334888 A JP 21334888A JP S6485033 A JPS6485033 A JP S6485033A
- Authority
- JP
- Japan
- Prior art keywords
- compsn
- protein
- oily materials
- exist
- soybean
- 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
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
PURPOSE: To make it possible to well control the loss of product massive volume and the degradation in appearance and to enrich protein by allowing soybean protein and oily materials to exist at a weight ratio of 2:3 to 4:1 and forming the oily materials as a continuous phase. CONSTITUTION: Although this compsn. is a high protein additive, the compsn. is effectual in adequately controlling the loss of the product massive volume and the degradation in the appearance and is substantially free from the difficult point in dough uniformization and the difficult point in lowering dough viscoelasticity. The conceivable reasons thereof are as follows: The compsn. is so constituted that the soybean protein, such as whole fat and defatted soybean powder, and the oily materials, such as animal and vegetable fats and oils and shortenings, exist in a mixed state and that the oily materials exist as the continuous phase and, therefore, the compsn. acts to suppress the hindrance of the functions of the non-wheat protein to the wheat protein. The total ratio of the oily materials to the soybean protein is specified to a range of 2:3 to 4:1. The compsn. which has the versatility to well attain higher protein and exhibits plasticity to make both of the soybean protein and the oily materials hardly separable is obtd. The workability with the compsn. is good.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21334888A JPS6485033A (en) | 1982-12-23 | 1988-08-27 | Additive composition for bakery goods |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22914982A JPS59118034A (en) | 1982-12-23 | 1982-12-23 | Production of bakery product and additive composition |
| JP21334888A JPS6485033A (en) | 1982-12-23 | 1988-08-27 | Additive composition for bakery goods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6485033A true JPS6485033A (en) | 1989-03-30 |
| JPH0133139B2 JPH0133139B2 (en) | 1989-07-12 |
Family
ID=26519754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21334888A Granted JPS6485033A (en) | 1982-12-23 | 1988-08-27 | Additive composition for bakery goods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6485033A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016047021A (en) * | 2014-08-27 | 2016-04-07 | 日清オイリオグループ株式会社 | Bakery food |
-
1988
- 1988-08-27 JP JP21334888A patent/JPS6485033A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016047021A (en) * | 2014-08-27 | 2016-04-07 | 日清オイリオグループ株式会社 | Bakery food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0133139B2 (en) | 1989-07-12 |
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