Title:
QUALITY IMPROVER FOR FROZEN BREAD DOUGH
Document Type and Number:
WIPO Patent Application WO/2016/084854
Kind Code:
A1
Abstract:
[Problem] The purpose of the present invention is to solve a problem where the texture of an internal phase becomes coarse, which occurs when producing bread using frozen bread dough, and to solve the problem without reducing workability when preparing the dough. [Solution] In the present invention, when producing frozen bread dough, a frozen bread dough is produced using a quality improver which is obtained by mixing a water-soluble soybean polysaccharide, xylanase, and ascorbic acid at a specific ratio of 0.3 to 1500 units of the xylanase and 0.006 to 0.4 g of the ascorbic acid per 1 g of the water-soluble soybean polysaccharide. The produced frozen bread dough is thawed and baked and the resulting bread has an internal phase with a fine texture, the bread has good volume, and workability when preparing the dough is improved.
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Inventors:
KANATANI HIROYUKI (JP)
BABA TOSHIMITSU (JP)
BABA TOSHIMITSU (JP)
Application Number:
PCT/JP2015/083104
Publication Date:
June 02, 2016
Filing Date:
November 25, 2015
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A21D8/04; A21D2/18; A21D2/22; A21D10/00
Domestic Patent References:
| WO2014103833A1 | 2014-07-03 | |||
| WO2014157577A1 | 2014-10-02 |
Foreign References:
| JP2000083573A | 2000-03-28 | |||
| JP2012196176A | 2012-10-18 | |||
| JP2001161258A | 2001-06-19 |
Other References:
KANATANI, H.: "A new function of soluble soy polysaccharide -as an improver for bakery products", FOOD CHEMICALS, March 2014 (2014-03-01), pages 47 - 49, ISSN: 0911-2286
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