Title:
【発明の名称】製パン改良剤
Document Type and Number:
Japanese Patent JP2970962
Kind Code:
B2
Abstract:
A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and (d) at least one emulsifier selected from the group consisting of a glycerol fatty acid monoester and a sucrose fatty acid ester having an HLB value of 5 to 10. The dough conditioners are especially suitable for the manufacture of bread using a frozen or chilled bread dough. They can prepare breads which have no fisheyes on the surface of the baked bread, have large bread volume and are good in all respects of appearance, inner phase, taste and flavor.
Inventors:
KASAHARA AKIRA
TAKEYA KOJI
TAKESHIMA HIROSHI
KAMIMURA RYUJI
TAKEYA KOJI
TAKESHIMA HIROSHI
KAMIMURA RYUJI
Application Number:
JP22868491A
Publication Date:
November 02, 1999
Filing Date:
August 14, 1991
Export Citation:
Assignee:
NITSUSHIN SEIFUN KK
International Classes:
A21D2/02; A21D2/16; A21D2/18; A21D2/22; A21D2/24; A21D6/00; A21D8/02; (IPC1-7): A21D2/22; A21D2/02; A21D2/16; A21D2/18; A21D2/24; A21D6/00; A21D8/02
Domestic Patent References:
| JP63222641A | ||||
| JP5031053A |
Attorney, Agent or Firm:
Ryoko Tsuji