Title:
PRODUCTION OF BREAD AND ENZYME PREPARATION THEREFOR
Document Type and Number:
Japanese Patent JPH11243843
Kind Code:
A
Abstract:
To provide a method for producing a bread excellent in feeling of palate, appearances and quality while preventing the dough from getting too hard by admixing adding transglutaminase and protein partial hydrolysate to corn flour.
This bread is obtained by blending a grain flour e.g. wheat flour as a main raw material and the residual subsidiary raw materials, with pref. 1 to 10 wt.% of transglutaminase and pref. 0.5 to 20 wt.% of partial hydrolysate of protein e.g. wheat. The bread is pref. produced by using a larger amount of water than ever and by freezing an intermediate product after a dough producing process or the final product after a baking process.
Inventors:
KURAISHI TOMOTSUGU
SATO KAZUMI
TANAKA HARUO
SATO KAZUMI
TANAKA HARUO
Application Number:
JP4691298A
Publication Date:
September 14, 1999
Filing Date:
February 27, 1998
Export Citation:
Assignee:
AJINOMOTO KK
International Classes:
A21D2/26; A21D8/04; A21D15/02; (IPC1-7): A21D2/26; A21D15/02
Attorney, Agent or Firm:
Masao Shimokoshi (1 person outside)