Title:
COMPOSITION FOR IMPROVING BREAD QUALITY AND PREPARATION OF BREAD USING THE COMPOSITION
Document Type and Number:
Japanese Patent JP3456756
Kind Code:
B2
Abstract:
PURPOSE: To obtain a quality-improving composition containing a maltotrlose- producing enzyme, capable of improving the handleablllty of bread dough without dusting with wheat flour, dispensing with the use of an additive for the adjustment of water-content and giving baked bread having improved springiness and softness and resistant to hardening.
CONSTITUTION: This quality-improving composition contains a maltotriose- producing enzyme and preferably glucose oxidase and/or hemicellulase. The maltotriose-producing enzyme may be used in combination with α-amylase, cellulase, hemicellulase, glucose oxidase, catalase, transglutaminase, pentosanase, etc.
Inventors:
Noriaki Tanaka
Kuniharu Nakai
Kenichi Takami
Yoshiyuki Takasaki
Kuniharu Nakai
Kenichi Takami
Yoshiyuki Takasaki
Application Number:
JP14091894A
Publication Date:
October 14, 2003
Filing Date:
May 30, 1994
Export Citation:
Assignee:
Amano Enzyme Co., Ltd.
International Classes:
A21D6/00; A21D8/04; (IPC1-7): A21D8/04; A21D6/00
Domestic Patent References:
| JP3251173A | ||||
| JP1312956A | ||||
| JP4200339A | ||||
| JP5500612A |