To obtain a breadmaking improver capable of providing a bread not having gluten taste or having remarkably reduced in gluten taste when a dough containing the improver is subjected to a heat treatment such as baking by making include the improver a carboxypeptidase.
The objective improver is obtained by making it include (A) a carboxypeptidase and, if needed, (B) gluten. The ingredient A is e.g. a carboxypeptidase produced by fungi belonging to Xanthomonas such as Xanthomonas campestris or Xanthomonas maltophilia or the like. A bread dough is provided by including the modifier or the ingredient A and is preferably a frozen dough added with the ingredient B. The included amount of the improver or the ingredient A in the bread dough is preferably 0.1-500 units in terms of the ingredient A based on 1 kg of cereal grain powder in the bread dough.
KANEKO ATSUSHI
MITSUYOSHI SHINSUKE
Next Patent: PRODUCTION OF BAKED CONFECTIONERY