Title:
BREAD CRUST SEPARATION INHIBITOR AND METHOD OF PREVENTING SEPARATION OF BREAD CRUST
Document Type and Number:
Japanese Patent JP2020156319
Kind Code:
A
Abstract:
To provide a bread crust separation inhibitor which prevents separation of crust caused by shortage in water during preservation of bread.SOLUTION: As a result of earnest research to solve the aforementioned problem, the present inventors found that separation of crust can be prevented by adding, to bread dough, a composition in which gluten is heated with an organic acid having two or more carboxyl groups in the same molecule to complete the present invention. In particular, the present invention exhibits an effect for separation due to dehydration or shortage in water of crust which is likely to be generated in bread without filling, bread utilizing a frozen dough manufacturing method, and bread sold without being wrapped with a package.SELECTED DRAWING: None
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Inventors:
SUDO MASAKO
TAKAHASHI HIROSUKE
TAKAHASHI HIROSUKE
Application Number:
JP2019055955A
Publication Date:
October 01, 2020
Filing Date:
March 25, 2019
Export Citation:
Assignee:
MC FOOD SPECIALTIES INC
International Classes:
A21D2/14; A21D2/26; A21D6/00; A21D10/00; A21D13/40
Domestic Patent References:
| JP2014198037A | 2014-10-23 | |||
| JPS5095443A | 1975-07-29 | |||
| JPH02182145A | 1990-07-16 | |||
| JP2003219794A | 2003-08-05 |
Foreign References:
| WO2017141702A1 | 2017-08-24 | |||
| WO2005107480A1 | 2005-11-17 |