Title:
糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
Document Type and Number:
Japanese Patent JP6548679
Kind Code:
B2
Abstract:
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.
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| WO/2006/104448 | THERMOSTABLE ALKALINE XYLANASE |
| JP3375226 | [Title of Invention] Method for producing bread |
Inventors:
Feng, Goofa
Gilfoil, emily
Stinson, Jesse
Scogarson, Lawrence
Gilfoil, emily
Stinson, Jesse
Scogarson, Lawrence
Application Number:
JP2016576024A
Publication Date:
July 24, 2019
Filing Date:
July 08, 2015
Export Citation:
Assignee:
Caravan Ingredients Inc.
International Classes:
A21D8/04; A21D2/26; A21D10/00
Domestic Patent References:
| JP3119949A | ||||
| JP2013046614A | ||||
| JP2011521668A | ||||
| JP5500612A | ||||
| JP4207144A | ||||
| JP11192052A |
Foreign References:
| US5589207 |
Attorney, Agent or Firm:
Mitsuo Matsui
Hiroshi Murakami
Hiroshi Murakami