Title:
MAKING OF FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JP3689774
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To make a frozen bread dough eliminated apparent problems such as rough surface, bad shape and bad color tone and inner phase problems such as ununiform raising and thick skin by adding Lascorbic acid and an amylase to raw material flour comprising wheat flour and a specific wheat protein and subsequently freezing the produced dough.
SOLUTION: This method for making a frozen bread dough comprises adding both L-ascorbic acid and an amylase to a raw material flour comprising wheat flour and wheat protein having a swelling degree of 7-11 ml in a weight ratio of (90-99):(10-1) and subsequently freezing the produced dough. The L-ascorbic acid is preferably added in an amount of 0.01-0.05. pt.wt. based on the raw material flour, and the amylase is preferably added in an amylase activity of 5, 000 20, 000 units.
More Like This:
| WO/2002/049441 | LIQUID YEAST COMPOSITIONS |
| WO/2004/105494 | LIQUID DOUGH CONDITIONER |
Inventors:
Yamamoto Katsuyuki
Naoyuki Mizoguchi
Kimihito Wada
Tsuyoshi Tsukuda
Naoyuki Mizoguchi
Kimihito Wada
Tsuyoshi Tsukuda
Application Number:
JP21589197A
Publication Date:
August 31, 2005
Filing Date:
July 25, 1997
Export Citation:
Assignee:
Matsutani Chemical Industry Co., Ltd.
International Classes:
A21D2/22; A21D2/24; A21D2/26; A21D4/00; A21D6/00; (IPC1-7): A21D2/26; A21D2/22; A21D2/24; A21D4/00; A21D6/00
Domestic Patent References:
| JP8196199A | ||||
| JP8196200A | ||||
| JP51032750A | ||||
| JP8191667A |
Attorney, Agent or Firm:
Hiroshi Ozeki