Title:
OIL AND FAT COMPOSITION FOR BAKERY AND FROZEN DOUGH FOR BAKERY PREPARED BY USING THE COMPOSITION
Document Type and Number:
Japanese Patent JP3891377
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain an oil and fat composition effective for improving the freezing and thawing resistance of dough and giving a frozen dough for bakery having excellent palatability, appearance and aging resistance and high commercial value by combining a glucose oxidase with a protease at a specific ratio and adding the mixture to edible oil and fat.
SOLUTION: The objective composition contains a combination of (i) a glucose oxidase and (ii) a protease at an enzymatic activity ratio of 10:(0.1-2). The mixture is compounded to the objective composition preferably in an amount of 100-300 activity unit of the component (i) based on 1 kg of wheat flour. Preferably, the component (i) or (ii) is included in the oil phase of the emulsion phase and the remaining enzyme is included in the water phase. The component (ii) is preferably included in the inner phase to improve the handleability of the dough in either O/W-type or W/O-type emulsified oil and fat. The enzymes are preferably combined with amylase and/or hemicellulase which is a carbohydrate decomposition enzyme for suppressing the aging of bread.
Inventors:
Takuya Sugimoto
Takashi Matsusue
Takashi Matsusue
Application Number:
JP14911798A
Publication Date:
March 14, 2007
Filing Date:
May 29, 1998
Export Citation:
Assignee:
Nippon Oil & Fat Co., Ltd.
International Classes:
A21D2/16; A21D2/24; A21D6/00; A21D8/04; (IPC1-7): A21D2/16; A21D2/24; A21D6/00; A21D8/04
Attorney, Agent or Firm:
Mitsuru Uchiyama
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