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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 (38-2 Chikumazawa, Miyoshi-machi, Iruma-gu, Saitama 43, 〒3540043, JP)
SENZAKI Takaaki (38-2 Chikumazawa, Miyoshi-machi, Iruma-gu, Saitama 43, 〒3540043, JP)
Application Number:
JP2014/059341
Publication Date:
October 02, 2014
Filing Date:
March 28, 2014
Export Citation:
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Assignee:
KANEKA CORPORATION (2-3-18, Nakanoshima Kita-ku, Osaka-sh, Osaka 88, 〒5308288, JP)
International Classes:
A21D8/04; A21D2/16; A21D2/26; A21D13/00; A21D13/08
Foreign References:
JPH0568466A
JP2004267094A
JP2011520437A
JPH11221017A
JP2004113051A
JPH03119948A
JPH02190138A
JPH06303966A
JP2003274896A
JP2003235512A
JPS6049751A
Attorney, Agent or Firm:
YANAGINO Takao et al. (Noskmard Building, 1-15-1 Miyahara, Yodogawa-ku, Osaka-sh, Osaka 03, 〒5320003, JP)
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