BREAD-IMPROVING AGENT AND BREAD PRODUCTS USING THE SAME

WIPO Patent Application WO/2006/064910

A1

It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermented soybean protein material having been treated with a microorganism belonging to the genus Bifidobacterium is prepared and used in bread products. As a result, it is found out that the above material shows not only an effect of inhibiting the growth of bacteria but also an effect of remarkably inhibiting the growth of fungi which seriously affect the bread qualities. It is furthermore found out that this fermented soybean protein material has effects of imparting excellent physical properties and taste to bread products in addition to the function as a fungal growth inhibitor.

JP7316825	Scratch-frozen dough improving agent and method for producing sweetened medium bread using said agent
JP5710057	Compositions for fermented yeast foods and fermented yeast foods
WO/2022/028966	GLUTEN-FREE, WHITE-FLOUR PASTRY SUBSTITUTE WHICH IS LOW IN CARBOHYDRATES AND RICH IN PROTEIN AND DIETARY FIBERS

YOKOYAMA HITOSHI (JP)
KOSEKI TAKAYA (JP)

PCT/JP2005/023147

June 22, 2006

December 16, 2005

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FUJI OIL CO LTD (JP)
YOKOYAMA HITOSHI (JP)
KOSEKI TAKAYA (JP)

A21D2/26; A21D2/36; A21D13/00; A23D7/00; A23J3/16

JP2001299194A	2001-10-30
JP2004154122A	2004-06-03
JPH11113513A	1999-04-27
JPH1118714A	1999-01-26
JP2002272357A	2002-09-24
JPH10234290A	1998-09-08
JPS63317055A	1988-12-26
JP2004081212A	2004-03-18
JP2001299194A	2001-10-30
JPH10130160A	1998-05-19
JP2004154122A	2004-06-03
JPH11113513A	1999-04-27

See also references of EP 1839487A4

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