Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
1998-09-01
2001-12-04
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S094000, C426S237000, C426S247000, C426S496000
Reexamination Certificate
active
06326048
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a preparation method of dough for processed foods essentially made of wheat flour.
2. Description of the Prior Art
In a production process of various kinds of foods essentially made of wheat flour such as bread, pizza, hot cake, pie, crepe and the like, flour ingredient is added with raw water such as city water, well water or the like and kneaded to prepare dough for the flour foods. Thereafter, the dough is subjected to a heat treatment to produce the flour foods. In such a production process of the flour foods, various kinds of additives are mixed with the flour ingredient during the preparation process of the dough to enhance the quality of the flour foods.
SUMMARY OF THE INVENTION
Although in recent years, various kinds of food additives have been developed to enhance the quality of the flour foods, an object of the present invention is directed to effectively utilize the properties of electrolyzed water for enhancing the quality of flour foods without using any food additives.
According to the present invention, there is provided a preparation method of dough for flour foods wherein electrolyzed water produced by electrolysis of raw water is used for kneading an amount of wheat flour for preparation of the dough. In the preparation of the dough, it is preferable that acidic water or alkaline water produced by electrolysis of raw water or neutral water prepared by a mixture of the acidic water and the alkaline water is used for kneading the wheat flour.
The flour foods produced by processing the dough kneaded with the acidic water are superior in property than flour foods produced by processing dough kneaded with city water or well water as described below.
The flour foods are provided in the form of bread, Chinese bun or the like superior in elasticity, pizza, pie, rice cracker or the like superior in crispness, crepe, skin for spring rolls superior in elastic hardness to masticate, and wheat gluten superior in mastication-feel. Since the oxidation-reduction potential of the acidic water is higher than that of the city water or well water, extractive function of protein in the dough is enhanced by oxidative function, and exchange reaction of SH-SS group in molecules of gultenin and gliadin is promoted to form a gluten network in the dough stronger than that in dough prepared by using city water or well water. This is effective to produce processed flour foods superior in the properties described above.
The flour foods produced by processing the dough kneaded with the alkaline water are superior in property than flour foods produced by processing dough kneaded with city water or well water as described below.
The flour foods are provided in the form of bread, French doughnut or the like superior in dampish feel, and hot cake, pancake or the like superior in plump-feel. As the surface-active function of the alkaline water under presence of hydroxyl-ion is higher than that of city water or well water, impregnation of the water into wheat flour is smoothly effected to promote partial swell of starch particles so that the starch is pasted by alkalinity to increase an amount of hydrator. This is effective to enhance the water retention property of dough.
REFERENCES:
patent: 52-16674 (1977-02-01), None
patent: 1463211 (1989-03-01), None
Arai Eiko
Hara Yasuo
Kato Akemi
Onishi Rieko
Arent Fox Kintner & Plotkin & Kahn, PLLC.
Hoshizaki Denki Kabushiki Kaisha
Tran Lien
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