Title:
POLYGLUTAMIC ACID-CONTAINING BAKERY FOOD AND SHAPE RETAINING AGENT
Document Type and Number:
Japanese Patent JPH01132331
Kind Code:
A
Abstract:
PURPOSE: To increase loof volume at the time of baking up and to form a meticulous inside phase in bread and the like and to lessen the shape collapse of baked confectionery by incorporating polyglutamic acid or its edible salt into bakery food. CONSTITUTION: The polyglutamic acid or its edible salt is added to the bakery food, such as bread and the like, confectionery and baked confectionery, by which anti-aging is attained, texture is improved and shape retaining is made possible. The edible salt of the polyglutamic acid includes Na salt, K salt, Ca salt, etc., and the Na salt is more adequate. The mol.wt. thereof is adequately about 15 to 2000000 in terms of the Na salt. In the case of production of, for example, the bread and the like, the polyglutamic acid or its edible salt is added to the wheat flour at about 0.03 to 0.5wt.%, more adequately about 0.05 to 0.3wt.%.
Inventors:
KONNO AKIRA
TAGUCHI TETSUYA
YAMAGUCHI TAKENOBU
TAGUCHI TETSUYA
YAMAGUCHI TAKENOBU
Application Number:
JP6903488A
Publication Date:
May 24, 1989
Filing Date:
March 22, 1988
Export Citation:
Assignee:
TAKEDA CHEMICAL INDUSTRIES LTD
International Classes:
A21D2/24; (IPC1-7): A21D2/24
Attorney, Agent or Firm:
Hiroshi Iwata
Previous Patent: JP1132330
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