Title:
PROTEASE-CONTAINING DOUGH FOR BREAD OR CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2014/157696
Kind Code:
A1
Abstract:
In the present invention, the protein content of flour in a dough is 7.0-17.0% by mass, the dough containing, with respect to 100 parts by weight of the flour, 0.01-0.5 parts by weight of at least one emulsifier selected from the group consisting of a polyglycerin-condensed ricinoleate having an HLB of 7 or less, a sucrose fatty acid ester having an HLB of 7 or less, a polyglycerin fatty acid ester having an HLB of 7 or less, calcium stearoyl lactate, and sodium stearoyl lactate. Cooking a bread or confectionery dough containing an endoprotease having a relative activity at 40°C of 40% or less and an optimum temperature of 60-85°C in an amount of 50-3300 U with respect to 100 g of flour makes it possible to obtain bread or confectionery that melts in the mouth and has a light and soft mouthfeel with no foreign taste.
Inventors:
FUJITA YOHEI (JP)
SENZAKI TAKAAKI (JP)
SENZAKI TAKAAKI (JP)
Application Number:
PCT/JP2014/059341
Publication Date:
October 02, 2014
Filing Date:
March 28, 2014
Export Citation:
Assignee:
KANEKA CORP (JP)
International Classes:
A21D8/04; A21D2/16; A21D2/26; A21D13/00; A21D13/08
Foreign References:
| JPH0568466A | 1993-03-23 | |||
| JP2004267094A | 2004-09-30 | |||
| JP2011520437A | 2011-07-21 | |||
| JPH11221017A | 1999-08-17 | |||
| JP2004113051A | 2004-04-15 | |||
| JPH03119948A | 1991-05-22 | |||
| JPH02190138A | 1990-07-26 | |||
| JPH06303966A | 1994-11-01 | |||
| JP2003274896A | 2003-09-30 | |||
| JP2003235512A | 2003-08-26 | |||
| JPS6049751A | 1985-03-19 |
Attorney, Agent or Firm:
YANAGINO Takao et al. (JP)
Takao Yanagino (JP)
Takao Yanagino (JP)
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