公开(公告)号：US06403128B2

公开(公告)日：2002-06-11

申请号：US09802851

申请日：2001-03-12

申请人： Kohji Ueda ,  Takehiro Sakaki ,  Masaki Maruyama

发明人： Kohji Ueda ,  Takehiro Sakaki ,  Masaki Maruyama

IPC分类号： A21D236

CPC分类号： A21D2/181 ,  A21D8/045 ,  A21D8/047 ,  A21D13/80

摘要： Bakery products such as bread obtained by adding the functions of fructo-oligosaccharide so as not to impair tastes and eating feeling. By eating such bakery products, the functions of fructo-oligosaccharide reveal. A bakery product such as croissant and panettone containing fructo-oligosaccharide is obtained by fermenting a mixture of fructo-oligosaccharide and flour as a major ingredient with a madre containing Saccharomyces exiguus, Lactobacillus sanfrancisco and Lactobacillus comoensis, and baking the dough thus obtained.

摘要翻译： 通过添加低聚果糖的功能而获得的面包产品，以不损害口味和食欲。 通过吃这样的面包店产品，果寡糖的功能显露出来。 通过以含有果糖低聚糖和面粉作为主要成分的混合物与含有酵母糖酵母（Saccharomyces exiguus），Sanfrancisco（Lactobacillus sanfrancisco）和乳酸乳杆菌（Lactobacillus comoensis）的酵母发酵，并烘焙由此获得的面团，获得了含有果寡糖的面包食品。