Bread dough and bread product with reduced oil absorption, and production process thereof
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United States of America Patent
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Issued Date -
Nov 3, 2011
app pub date -
Apr 30, 2010
filing date -
Apr 30, 2010
priority date (Note) -
Abandoned
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Abstract
The present invention provides bread crumbs that have an advantage of reduced oil absorption during deep-frying; and a production process thereof. The present invention further provides deep-fried food products and food products for deep-frying food product prepared using the bread crumbs, and a method of reducing oil absorption of bread crumbs. The present invention produces bread crumbs by carrying out the steps of: preparing bread dough by incorporating at least one member selected from the group consisting of konnyaku gel and konnyaku sol into ingredients of the bread dough; fermenting the bread dough, and baking the bread dough; and pulverizing the baked bread.
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