Title:
BREAD QUALITY IMPROVING AGENT AND/OR QUALITY IMPROVING COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2018/181125
Kind Code:
A1
Abstract:
The present invention addresses the problem of improving the quality of bread by the action of an enzyme. The present invention provides a bread quality improving agent containing exomaltotetraohydrolase.
Inventors:
SHIRASAKA NAOKI (JP)
UNO KOJI (JP)
ARAKI YURI (JP)
MIZOBUCHI HISANORI (JP)
YOSHIDA NARIAKI (JP)
UNO KOJI (JP)
ARAKI YURI (JP)
MIZOBUCHI HISANORI (JP)
YOSHIDA NARIAKI (JP)
Application Number:
PCT/JP2018/012029
Publication Date:
October 04, 2018
Filing Date:
March 26, 2018
Export Citation:
Assignee:
NAGASE CHEMTEX CORP (JP)
HAYASHIBARA CO (JP)
HAYASHIBARA CO (JP)
International Classes:
A21D2/26; A21D13/062
Domestic Patent References:
WO2003063596A1 | 2003-08-07 |
Foreign References:
JP2007526752A | 2007-09-20 | |||
JP2004065250A | 2004-03-04 |
Other References:
FOOD & RESTAURANT, 5 October 2016 (2016-10-05), pages 1 - 2, Retrieved from the Internet [retrieved on 20180606]
NEW FOOD INDUSTRY, vol. 58, no. 11, 2016, pages 3
ENZYME FOR BREAD-MAKING, MAKING VOLUME-UP AND SOFT, 28 September 2016 (2016-09-28)
NEW FOOD INDUSTRY, vol. 58, no. 11, 2016, pages 3
ENZYME FOR BREAD-MAKING, MAKING VOLUME-UP AND SOFT, 28 September 2016 (2016-09-28)
Attorney, Agent or Firm:
YASUTOMI & ASSOCIATES (JP)
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