Bread, mix flour for bread, and method for manufacturing bread
AssigneeBase Food, Inc.
InventorKengo HARATA
Life of this patent
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Abstract
The present disclosure addresses the problem of providing a high-protein bread that maintains softness over time. A bread that has a protein content of 11.0 mass % or more and a salt content of 0.1-16.0 mass % inclusive relative to the protein content. A mix flour for bread that has a protein content of 11.0 mass % or more and a salt content of 0.1-16.0 mass % inclusive relative to the protein content. A method for producing bread, the method comprising heating a dough containing the mix flour for bread to give the bread having a protein content of 11.0 mass % or more.
Claims10
A bread comprising:
- a protein in a content of 11.0 mass % or more;
- and
- common salt in a content of 0.1 mass % or more and 16.0 mass % or less with respect to the content of the protein.
A mix flour for bread comprising a protein and common salt,
- wherein the common salt is contained in a content of 0.1 mass % or more and 16.0 mass % or less with respect to a content of the protein.
(canceled)
(canceled)
A method of using common salt in a bread containing a protein in a content of 11.0 mass % or more, wherein
- the common salt is used in a content of 0.1 mass % or more and 16.0 mass % or less with respect to the content of the protein.
Dependencies are inferred from the claim text.