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Patent Searching and Data


Title:
FROZEN DOUGH IMPROVER AND PRODUCTION OF FROZEN DOUGH USING THE SAME
Document Type and Number:
Japanese Patent JP2000270757
Kind Code:
A
Abstract:

To prepare a frozen dough improver capable of improving the extensibility and workability of a dough when it is used to a frozen bread dough by making the improver include a glucose oxidase, gluten, a specific compound, a specific enzyme and an oxidant.

The objective improver preferable used in a powdery state for yeast-fermented food is prepared by making the improver include (A) a glucose oxidase, (B) gluten, (C) a stearoyl lactate (e.g. calcium stearoyl lactate), (D) an enzyme having protease activity and (E) an oxidant. The amount added of the ingredient C is preferably 0.5-10 g based on 1 kg flout. The one hemoglobin unit(HU) of the protease activity is defined as the amount of an enzyme which increases the absorbance of oxygen by 0.0001 at 275 nm at 50°C for 1 min when 0.83% hemoglobin solution (0.1 M acetic acid buffer, pH 4.7) is used as a substrate. The amount added of the ingredient D is preferably 2-100 HU is terms of protease activity.


Inventors:
Kaneko, Atsushi
Koganezawa, Tomoyuki
Application Number:
JP1999000077654
Publication Date:
October 03, 2000
Filing Date:
March 23, 1999
Export Citation:
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Assignee:
SHOWA SANGYO CO LTD
International Classes:
A21D2/16; A21D2/22; A21D2/24; A21D2/26; A21D6/00; A21D8/02; (IPC1-7): A21D2/24; A21D2/16; A21D2/22; A21D2/26; A21D6/00; A21D8/02
Attorney, Agent or Firm:
須藤 阿佐子