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Title:
MODIFIER FOR FROZEN BREAD DOUGH AND PRODUCTION OF FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JPH089872
Kind Code:
A
Abstract:

PURPOSE: To obtain a modifier for frozen bread dough capable of preventing the quality deterioration caused by freezing and defrosting in the process of bread production and less expensive and to provide a process for manufacturing a frozen bread dough using the modifier.

CONSTITUTION: This modifier for frozen bread dough contains dextran as an effective component. The production process for a frozen bread dough consists of a process for producing a bread dough by kneading a raw material containing grain powder, a subsidiary material and water and a process for freezing the obtained bread dough. In the process, the modifier for frozen bread dough is used as a part of the subsidiary material. It is preferably added in an amount of 0.01-20 pts.wt. in terms of dextran to 100 pts.wt. of the grain powder.


Inventors:
UNNO TAKEHIRO
NAKAKUKI TERUO
WATANABE AKEMI
URUSHIBATA TERUMI
Application Number:
JP17013794A
Publication Date:
January 16, 1996
Filing Date:
June 29, 1994
Export Citation:
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Assignee:
JAPAN MAIZE PROD
International Classes:
A21D2/18; A21D6/00; A21D10/02; (IPC1-7): A21D2/18; A21D6/00; A21D10/02
Attorney, Agent or Firm:
Shigeru Matsui