BREAD DOUGH IMPROVER AND BREAD DOUGH IMPROVEMENT USING THE SAME

Title:

BREAD DOUGH IMPROVER AND BREAD DOUGH IMPROVEMENT USING THE SAME

Document Type and Number:

Japanese Patent JPH08256670

Kind Code:

A

Abstract:

PURPOSE: To prevent ageing of bread and deterioration of taste of bread by specifying pH of bread dough before baking.

CONSTITUTION: Bread dough before baking is adjusted to have a pH at 4.0-4.9, preferably 4.4-4.8. Preferably, the pH is adjusted by using an acid (acetic acid or succinic acid, etc.) addable to food as a principal component of the bread dough improver, and is also effective for increasing moisture absorption and volume of the bread.

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Inventors:

KANESHIGE HIROSHI
SASAYA SACHIKO
NISHIYAMA TOSHIHIKO
NAKAHARA RYOZO
SEGUCHI MASAHARU

Application Number:

JP9185795A

Publication Date:

October 08, 1996

Filing Date:

March 24, 1995

Export Citation:

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Assignee:

KANEGAFUCHI CHEMICAL IND

International Classes:

A21D2/14; A21D2/16; A21D2/18; (IPC1-7): A21D2/14; A21D2/16; A21D2/18

Attorney, Agent or Firm:

Kenji Itami

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