To obtain a frozen bread dough improver capable of improving the spreadability and mechanical durability of dough and of preventing bread from freeze damage such as bread deterioration by incorporating a fat-and-oil with each specified amount of hemicellulase enzyme and amylase enzyme but no synthetic emulsifier/yeast food.
This improver, which is a fat-and-oil composition, is obtained by incorporating 100 pts.wt. of a kind of fat-and-oil such as rapeseed oil with pref. 0.05-0.5 pt.wt. of hemicellulase enzyme and a total of 0.3-1.0 wt.%, calculated as powder, of amylase enzyme derived from Aspergillus oryzae, and pref. furthermore, 0.6-1.2 pts.wt. of ascorbic acid but no synthetic emulsifier/yeast food; wherein it is preferable that amylase is included at 0.2-0.75 pt.wt. based on 100 pts.wt. of the fat-and-oil. Specifically, this improver is produced by dispersing hemicellulase enzyme powder, amylase enzyme powder and ascorbic acid in a liquid fat-and-oil followed by incorporating the resultant dispersion with a plastic fat-and-oil.
WAZAWA YASUYUKI
KOBAYASHI MAKOTO
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