Title:
PRODUCTION OF CROUTON
Document Type and Number:
Japanese Patent JP3407401
Kind Code:
B2
Abstract:
PURPOSE: To obtain crouton absorbing less water, capable of maintaining excellent texture in a soup for a longer time with a smaller amount than that in a conventional method, by treating dough consisting essentially of wheat flour with transglutaminase and then heat-treating.
CONSTITUTION: Dough consisting essentially of wheat is treated with transglutaminase and hardness of product crouton is increased to give crouton having desired hardness with a smaller amount of dough. Transglutaminase derived from a microorganism acts even in the absence of calcium and is preferably obtainable in a large amount.
Inventors:
Chia Kuraishi
Victory Yamazaki
Takahiko Soeda
Victory Yamazaki
Takahiko Soeda
Application Number:
JP12593594A
Publication Date:
May 19, 2003
Filing Date:
June 08, 1994
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A21D8/04; A21D13/00; (IPC1-7): A21D13/00; A21D8/04
Domestic Patent References:
| JP678663A | ||||
| JP4360641A |
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