Tangzhong comprising liquid dairy product, bread dough comprising same and bread manufactured using same

Abstract

The present disclosure relates to a tangzhong comprising a liquid dairy product, a bread dough comprising the tangzhong, and bread prepared using the same. In the present disclosure, by preparing a tangzhong using wheat flour and a liquid dairy product without any addition of water, it is possible to produce a tangzhong that is moister, softer, and has a slower staling rate compared to conventional tangzhong prepared using water. In addition, when bread is prepared using the tangzhong of the present disclosure, the resulting bread exhibits high moisture retention and a slow staling rate, maintains moistness over time, and has excellent flavor, texture, and cross-sectional integrity, with a chewy crumb and an enhanced flavor characteristic of dairy products.

Dependencies are inferred from the claim text.