Title:
IMPROVER FOR FLAVOR OF BREADS, PRODUCTION OF BREADS USING THE SAME AND BREADS PRODUCED BY USING THE SAME
Document Type and Number:
Japanese Patent JPH05284898
Kind Code:
A
Abstract:
PURPOSE: To obtain the subject improver for simply and effectively bettering flavor and fragrance without extremely changing a bread manufacturing process and losing flavor components during fermentation and roasting by heating an aqueous solution containing a saccharide and an amino acid.
CONSTITUTION: An aqueous solution containing a saccharide such as glucose and an amino acid such as glutamic acid (ratio of the saccharide to the amino acid is preferably equimolar and the concentrations are preferably 0.1-1mol, respectively) is heated to 100°C for 10-20 minutes to give the objective improver. The surface of bread dough is coated with the improver and roasted to give breads.
Inventors:
KATO HIRONOBU
OGISU AKIO
TAKAYAMA KENICHIRO
OGISU AKIO
TAKAYAMA KENICHIRO
Application Number:
JP12126092A
Publication Date:
November 02, 1993
Filing Date:
April 14, 1992
Export Citation:
Assignee:
SHIKISHIMA SEIPAN KK
International Classes:
A21D15/08; (IPC1-7): A21D15/08
Domestic Patent References:
| JP45040261A | ||||
| JPS496108A | 1974-01-19 | |||
| JPS6236137A | 1987-02-17 |
Attorney, Agent or Firm:
Hidehiko Okada (2 outside)