Title:
FROZEN DOUGH, BREAD FROM BAKING THE SAME AND OIL AND FAT COMPOSITION THEREFOR
Document Type and Number:
Japanese Patent JP3688888
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a frozen dough improved in freeze resistance and capable of improving the quality of the resultant bread e.g. a volume when produced, feeling of palate for the bread or deterioration resistance, by blending an oil and fat composition comprising a transglutaminase.
SOLUTION: This dough is obtained by blending an oil and fat composition comprising e.g. 100 to 300 U of transglutaminase and, pref., 0.5 to 5 g (based on 100 g of food oils and fats) of emulsifier e.g. lecithin based on 100 g of food oils and fats e.g. soybean oil. It is preferable to blend the oil and fat composition of 1 to 10 pts.wt. based on 100 pts.wt. of the whole components of the frozen dough (100 pts.wt. of wheat), and another objective bread is pref. produced by baking the dough.
Inventors:
Toshiyuki Suetake
Kenjiro Hashimoto
Emi Baba
Ikuichi Tajima
Kenjiro Hashimoto
Emi Baba
Ikuichi Tajima
Application Number:
JP10222998A
Publication Date:
August 31, 2005
Filing Date:
March 30, 1998
Export Citation:
Assignee:
J-Oil Mills Co., Ltd.
International Classes:
A23D9/00; A21D2/16; A21D2/24; A21D6/00; A21D8/00; A21D8/04; A21D13/00; (IPC1-7): A21D2/16; A21D2/24; A21D6/00; A21D8/00; A21D8/04; A21D13/00; A23D9/00
Domestic Patent References:
| JP9172944A | ||||
| JP10028516A |
Attorney, Agent or Firm:
Kato Asamichi
Toshio Miyake
Yasumasa Ishida
Toshio Miyake
Yasumasa Ishida
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