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Title:
DELAL OF CRUMB FIRMNESS IN STORAGE
Document Type and Number:
Japanese Patent JPH03119949
Kind Code:
A
Abstract:
PURPOSE: To retard the hardening of the interior of bread during storage and to obtain a bread product not practically reducing the elasticity of the interior immediately after cooling to room temp. by adding a thermally stable enzyme to dough. CONSTITUTION: At least one kind of compd. capable of preventing or suppressing the degeneration of amylopectin in a bread product, preferably a thermally stable enzyme, e.g. α-1,6-endoglucanase such as pullulanase or isoamylase or α-1,4-exoglucanase such as amyloglucosidase or β-amylase is added to dough at 65-95 deg.C, preferably 80-95 deg.C by such an amt. as to selectively vary the crystallizability of amylopectin during baking.

Inventors:
YOHANESU HENDORIKUSU FUAN EIKU
BURAIAN EDOWAADO JIYOONZU
Application Number:
JP21356190A
Publication Date:
May 22, 1991
Filing Date:
August 10, 1990
Export Citation:
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Assignee:
GIST BROCADES NV
International Classes:
A21D2/18; A21D8/04; A21D15/00; (IPC1-7): A21D8/04; A21D15/00



 
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