Bread products
OwnerKazumasa Hamashita, Hitoshi Miyazawa +2inventors
InventorsKazumasa Hamashita, Hitoshi Miyazawa, Atsushi Serizawa, Hirotaro Shimizu
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Abstract
Bread products, which have an increased volume, fine texture, soft palatability, and excellent preservability, are produced by adding nonprotein nitrogen in an amount corresponding to 35-80 mgN per 100 g of bread.
Claims4
A bread product containing nonprotein nitrogen in an amount corresponding to 35-80 mgN per 100 g of bread without topping, filling, and glazing.
In a method of producing a bread product, wherein the improvement comprises incorporating a nonprotein nitrogen composition into a bread dough in an amount of 40-150 mgN as nonprotein nitrogen per 100 g of flour.
Dependencies are inferred from the claim text.