Title:
FROZEN DOUGH AND METHOD FOR MANUFACTURING THE SAME
Document Type and Number:
Japanese Patent JP2022085208
Kind Code:
A
Abstract:
To provide a frozen dough with which bread can be manufactured by burning without a substantial fermentation process after thawing, and which makes it possible to obtain bread having good appearance while reducing blister and sinking-in after burning.SOLUTION: A frozen dough has a specific volume of 1.6-3.0 cm3/g and contains 0-90 units (U) of transglutaminase content and 1.5-300 units (U) of heat-resistant α-amylase relative to 100 g of grain flour. The frozen dough contains 0.2-6 pts.wt. of gluten and 0.001-0.3 pt.wt. of oxidant relative to 100 pts.wt. of the grain flour. The heat-resistant α-amylase has an optimal temperature in a range of 60-80°C. Specifically, enzyme activity after heat treatment at 70°C for 10 minutes is 60% or more of enzyme activity before heat treatment, and enzyme activity after heat treatment at 90°C for 10 minutes is 10% or less of enzyme activity before heat treatment.SELECTED DRAWING: None
Inventors:
ISHIGAKI REN
KATSUMI TOSHIAKI
KATSUMI TOSHIAKI
Application Number:
JP2020196777A
Publication Date:
June 08, 2022
Filing Date:
November 27, 2020
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A21D6/00; A21D13/00
Attorney, Agent or Firm:
Aiko Patent Office, a patent business corporation