Title:
FROZEN DOUGH IMPROVER
Document Type and Number:
Japanese Patent JP3427331
Kind Code:
B2
Abstract:
PURPOSE: To obtain a frozen dough improver having high general purpose property, capable of preventing volume down of a baked product and folding phenomenon by a small amount of addition, by binding or applying diacetyltartaric acid monoglyceride included in a solid oil and fat to gluten surface.
CONSTITUTION: This improver is obtained by binding or applying diacetyltartaric acid monoglyceride in a state included in a solid oil and fat having 30-50°C raising melting point to gluten surface. The weight ratio of the solid oil and fat to diacetyltartaric acid is 1:(0.05-1) and the addition amount of diacetyltartaric acid to powder monoglyceride is 0.05-0.2wt.%.
Inventors:
Hiroko Tokutake
Atsushi Kaneko
Takashi Yagi
Hirofumi Toto
Atsushi Kaneko
Takashi Yagi
Hirofumi Toto
Application Number:
JP3750995A
Publication Date:
July 14, 2003
Filing Date:
January 18, 1995
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D2/14; A21D2/16; A21D2/18; A21D2/22; A21D2/26; A21D2/36; A21D6/00; (IPC1-7): A21D6/00; A21D2/14; A21D2/16; A21D2/18; A21D2/22; A21D2/26
Domestic Patent References:
| JP1171430A | ||||
| JP6217692A | ||||
| JP322490A |
Attorney, Agent or Firm:
Asako Sudo
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