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Title:
BREAD QUALITY IMPROVING AGENT AND PRODUCTION METHOD FOR BREADS
Document Type and Number:
WIPO Patent Application WO/2014/157577
Kind Code:
A1
Abstract:
Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific volume, crust quality, etc.) of the breads, and a production method, and the like, for breads using the improving agent. Solution: A bread quality improving agent for frozen dough is used which includes transglutaminase, L-ascorbic acid, and a bread emulsifier. In addition, bread dough is prepared combined with the bread quality improving agent for frozen dough, the bread dough is frozen following any of the steps of primary fermentation, shaping, and final fermentation, and breads are produced therefrom according to conventional methods.

Inventors:
KONDO, Yasufumi (6-10, Azusawa 3-chome, Itabashi-k, Tokyo 05, 〒1748505, JP)
WATANABE, Gen (6-10, Azusawa 3-chome, Itabashi-k, Tokyo 05, 〒1748505, JP)
Application Number:
JP2014/059014
Publication Date:
October 02, 2014
Filing Date:
March 27, 2014
Export Citation:
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Assignee:
ORIENTAL YEAST CO., LTD. (6-10, Azusawa 3-chome Itabashi-k, Tokyo 05, 〒1748505, JP)
International Classes:
A21D8/04; A21D2/16; A21D2/22; A21D13/00
Domestic Patent References:
Foreign References:
JPH11276056A
JP2000270757A
Other References:
ABD EL-HADY E. ET AL.: 'Effect of oxidants, sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs.' LEBENSM. WISS. TECHNOL. vol. 32, no. 7, 1999, pages 446 - 454
ABD EL-HADY E. ET AL.: 'Mikrostruktur von gefrosteten brotteigen.' GETREIDE MEHL BROT vol. 49, no. 1, 1995, pages 40 - 46
HOZOVA B. ET AL.: 'Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology.' CZECH J. FOOD SCI. vol. 20, no. 6, 2002, pages 215 - 222
HUANG W.N. ET AL.: 'Effects of transglutaminase on rheology, microstructure, and baking properties of frozen dough.' CEREAL CHEM. vol. 85, no. 3, 2008, pages 301 - 306
ATSUYA MURAKAMI: 'Shinki Shitei Tenkabutsu 'Sodium Stearoyl Lactylate (SSL)' ni Tsuite' NEW FOOD IND. vol. 52, no. 8, 2010, pages 1 - 10
Attorney, Agent or Firm:
MATSUMOTO, Hisamichi et al. (Matsumoto Patent Office, Hogaku Building 503 19-14, Toranomon 1-chome, Minato-k, Tokyo 01, 〒1050001, JP)
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