To obtain an improving agent for a frozen baker's dough to prevent decrease in quality due to freezing and defrosting and to provide a production method of a frozen baker's dough so that a bread with a large volume after baked having excellent softness and fine inner part can be obtd. while production of a stain skin like a pear is prevented.
The method to produce a frozen baker's dough includes a process of preparing a baker's dough by kneading a source material containing cereal powder, supplementary source material and water, and a process to freeze the obtd. dough. An improving agent for frozen baker's dough is added as a part of the supplementary source material. This agent contains a glucan as an effective component having an inner branched cyclic structure and an outer branched structure and ≥50 degree of polymn. The amt. of the glucan added is preferably 0.01 to 20 pts.wt. based on 100 pts.wt. of the cereal powder.
ITO TAKESHI
SATO YUKI
URUSHIBATA TERUMI
NAKAKUKI TERUO
TAKABA TAKESHI
TAKADA HIROKI
KURIKI TAKASHI
OKADA SHIGETAKA
EZAKI GLICO CO
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