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1. 发明申请

US20150216186A1 METHOD FOR PRODUCING DANISH DOUGH 审中-公开
标题翻译：生产DANISH DOUGH的方法
公开(公告)号：US20150216186A1
公开(公告)日：2015-08-06
申请号：US14414982
申请日：2013-04-30
申请人： Fuji Oil Company Limited
发明人： Hiroyuki Kanatani , Norifumi Adachi , Hirohisa Fukuda , Daihachi Iga
IPC分类号： A21D10/00
CPC分类号： A21D10/002 , A21D2/18 , A21D2/22 , A21D6/001 , A21D13/16
摘要： The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume after being baked is increased and which have a flaky and smooth texture, by adding a water-soluble soybean polysaccharide and an ascorbic acid. Moreover, the present invention improves the effect of inhibiting damages caused by freezing and the deterioration of quality during frozen storage. Preferably, the additive amount of the water-soluble soybean polysaccharide is between 0.05 and 5 weight % relative to flour, and the additive amount of the ascorbic acid is between 0.1 and 200 ppm relative to the flour. An even more prominent effect is exerted by freezing the Danish dough after proofing.
摘要翻译：本发明解决了设计有效生产方法的问题，其中提高了Danishes的体积并提高了Danishes的质感。通过添加水溶性大豆多糖和抗坏血酸，本发明可以制备其中烘烤后的体积增加并且具有片状和平滑质地的丹宁酸。此外，本发明提高了冻结时的损伤和冷冻保存时的品质劣化的效果。优选地，水溶性大豆多糖的添加量相对于面粉为0.05〜5重量％，相对于面粉，抗坏血酸的添加量为0.1〜200ppm。通过在打样后冻结丹麦面团可以发挥更显着的作用。

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