Title:
MODIFIER OF DOUGH FOR GRAIN FLOUR BAKED PRODUCT, AND DOUGH FOR GRAIN FLOUR BAKED PRODUCT CONTAINING THE SAME
Document Type and Number:
Japanese Patent JP2001204377
Kind Code:
A
Abstract:
To obtain a dough for a baked product rich in voluminousness and soft feeling, satisfying texture, flavor and baked color, and having long aging time after baking, and further to obtain a modifier for producing the dough for the baked product.
This modifier of the dough for the baked product contains at least one kind of pentosanase and one or more kinds selected from the group consisting of lipase, glucoamylase and hemicellulase, and the dough for the baked product contains the modifier.
Inventors:
NISHIMURA YASUHIRO
OSEI HIROKAZU
OSEI HIROKAZU
Application Number:
JP2000013474A
Publication Date:
July 31, 2001
Filing Date:
January 21, 2000
Export Citation:
Assignee:
OKUMOTO SEIFUN KK
International Classes:
A23G3/50; A21D2/22; A21D8/04; A21D13/00; A23G3/00; (IPC1-7): A21D8/04; A21D2/22; A21D13/00
Attorney, Agent or Firm:
Ryu Iwatani