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AssigneeOkumoto Flour Milling Co., Ltd.
InventorsHirohiko Saito, Norihiro Kanaya, Etsuko Homma, Shuichi Murata
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Baked, fried or steamed goods or foodstuffs exerting wheat flour's specific flavor and taste and having a unique flavor can be made characteristically through a process comprising a first step of preparing first a basic dough by mixing wheat flour and water and kneading the mixture under heating to give a basic dough having a temperature of around 55 to 98° C., an additional step of preparing a finished dough by mixing the basic dough, wheat flour and auxiliary materials containing yeast and subsequently kneading the mixture, and a last step of subjecting the finished dough to fermentation and subsequently baking, frying or steaming the fermented dough into baked, fried or steamed goods or foodstuffs.
A method for the production of baked, fried or steamed goods or foodstuffs, which comprises a first step of preparing a basic dough by mixing wheat flour and water and kneading the mixture under heating to give a basic dough having a temperature of from about 55 to 98° C., an additional step of preparing a finished dough by mixing the basic dough, wheat flour and auxiliary materials containing yeast and subsequently kneading the mixture, and a final step of subjecting the finished dough to fermentation and subsequently baking, frying or steaming the fermented dough into baked, fried or steamed goods or foodstuffs, wherein the amount of wheat flour used for kneading the basic dough is from 3 to 40% by weight in relation to the total amount of wheat flour used for the production of the baked, fried or steamed goods or foodstuffs.
Dependencies are inferred from the claim text.