Title:
W/O-TYPE EMULSIFIED OIL-AND-FAT COMPOSITION TO BE KNEADED IN BREAD DOUGH
Document Type and Number:
Japanese Patent JP2010200696
Kind Code:
A
Abstract:
To provide a W/O-type emulsified oil-and-fat composition to be kneaded in bread dough, giving bread dough having good physical properties even by using wheat flour having high ash contents such as second-grade flour to obtain bread of quality comparable to bread prepared by using wheat flour having low ash contents.
The W/O-type emulsified oil-and-fat composition to be kneaded in bread dough includes the following components (1), (2), (3) and (4): (1) a proteolytic enzyme; (2) a glycerol organic acid fatty acid ester; (3) an oxidizing agent; and (4) starch having suppressed gelatinizing and swelling tendency.
Inventors:
IWATA SEIICHIRO
SAWA KANJI
TANAKA MITSUHARU
HIROKAWA TOSHIYUKI
SAWA KANJI
TANAKA MITSUHARU
HIROKAWA TOSHIYUKI
Application Number:
JP2009051161A
Publication Date:
September 16, 2010
Filing Date:
March 04, 2009
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/16; A21D10/00; A21D13/00; A23D7/00
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Attorney, Agent or Firm:
Osamu Hatori