Title:
DOUGH IMPROVER
Document Type and Number:
WIPO Patent Application WO/1992/011766
Kind Code:
A1
Abstract:
An improver for dough and baking containing either (A) at least one member selected between gelatin and an emulsifier comprising enzyme lecithin and fatty acid glycerol ester or (B) a conjugate of gelatin with the emulsifier. The improver serves to solve the problems of frozen dough which has been proved, such as insufficient volume, and poor palatability and taste caused by poor expansion of dough in an oven and failure in baking, thus making possible the production of bread excellent in voluminousness, appearance, textrure, palatability and taste.
Inventors:
KAWAGUCHI YOSHIFUMI (JP)
HIROSE HARUO (JP)
YOSHIDA KAZUMASA (JP)
INOUE SEIJIRO (JP)
TORIGOE TAKAOKI (JP)
HIROSE HARUO (JP)
YOSHIDA KAZUMASA (JP)
INOUE SEIJIRO (JP)
TORIGOE TAKAOKI (JP)
Application Number:
PCT/JP1991/001795
Publication Date:
July 23, 1992
Filing Date:
December 27, 1991
Export Citation:
Assignee:
KYOWA HAKKO KOGYO KK (JP)
International Classes:
A21D2/16; A21D2/26; A21D2/32; A21D6/00; (IPC1-7): A21D2/16; A21D2/32; A21D2/34
Foreign References:
| JPS533547A | 1978-01-13 | |||
| JPS5495748A | 1979-07-28 | |||
| JPH01112942A | 1989-05-01 | |||
| JPS5851853A | 1983-03-26 | |||
| JPS5988040A | 1984-05-21 |
Other References:
See also references of EP 0523238A4
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