BREAD-BAKING COMPOSITION AND METHOD FOR MAINTAINING STABILITY, UPON FREEZING AND THAWING, OF BREAD TO BE DISTRIBUTED IN FROZEN STATE

Title:

BREAD-BAKING COMPOSITION AND METHOD FOR MAINTAINING STABILITY, UPON FREEZING AND THAWING, OF BREAD TO BE DISTRIBUTED IN FROZEN STATE

Document Type and Number:

WIPO Patent Application WO/2021/071290

Kind Code:

A1

Abstract:

The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water retention, volume, mouthfeel, and the like, and can remain fresh due to delayed aging. Therefore, the present application can provide a method for maintaining stability, upon freezing and thawing, of bread dough to be distributed in a frozen state or bread made therefrom.

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WO/1998/018332	COMBINED REFORMULATION/PACKAGING TO DELAY STALING IN BAKERY PRODUCTS
JP3066168	INDUSTRIAL APPLICABILITY: Thawing and fermentation method of frozen bread dough and thawing / fermentation apparatus
WO/2015/097216	METHOD FOR PRODUCING A STARTER DOUGH FOR BAKING BAKED WHEAT PRODUCTS USING RETURNED WHEAT-BASED BREAD.

Inventors:

KIM IL HWAN (KR)
JOO EUN YOUNG (KR)
LEE SU HYUN (KR)
PARK HONG WOOK (KR)
KANG KI MOON (KR)

Application Number:

PCT/KR2020/013746

Publication Date:

April 15, 2021

Filing Date:

October 08, 2020

Export Citation:

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Assignee:

CJ CHEILJEDANG CORP (KR)

International Classes:

A21D8/04; A21D2/16; A21D13/00; A21D15/02; A23L29/269

Foreign References:

KR20160100995A	2016-08-24
KR20070116268A	2007-12-07
KR20100112935A	2010-10-20
EP0686348A1	1995-12-13
KR100818775B1	2008-04-02

Attorney, Agent or Firm:

BAE, KIM & LEE IP (KR)

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