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Title:
PROCESS OF FORMING REFRIGERATED DOUGH
Document Type and Number:
Japanese Patent JP2009159993
Kind Code:
A
Abstract:

To provide a process for preventing syruping in a refrigerated dough which is a consequence of the deleterious breakdown of AX (arabinoxylan), and hence a decrease in water holding capacity in the dough.

A process of forming a refrigerated dough is described. The process comprises admixing cereal flour (e.g. wheat flour) and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour. There is also provided a refrigerated dough prepared by the process. There is further provided a bakery product prepared from the process or from the refrigerated dough.


Inventors:
POULSEN CHARLOTTE HORSMANS
SORENSEN JENS FRISBAEK
Application Number:
JP2009104567A
Publication Date:
July 23, 2009
Filing Date:
April 22, 2009
Export Citation:
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Assignee:
DANISCO
International Classes:
A21D8/04; A21D2/26; A21D6/00; A21D13/00; C12N9/99; C07K14/435; C07K14/81
Attorney, Agent or Firm:
Hidesaku Yamamoto
Takaaki Yasumura
Natsuki Morishita



 
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