Title:
QUALITY-MODIFYING AGENT FOR FROZEN BREAD DOUGH
Document Type and Number:
WIPO Patent Application WO/2023/085324
Kind Code:
A1
Abstract:
Provided is a technology for improving the qualities of a bread produced by using a frozen bread dough. According to this technology, provided is a quality-modifying agent for a frozen bread dough that contains a carbohydrate oxidase. The quality-modifying agent for a frozen bread dough according to this technology has volume-increasing, texture-improving, and appearance-enhancing effects.
According to this technology, also provided are: a method for producing a frozen bread dough that comprises a dough preparation step for adding a carbohydrate oxidase to bread dough materials to prepare a bread dough, and a freezing step for freezing the dough thus prepared; and a method for producing a bread that comprises a thawing step for thawing the frozen bread dough containing the carbohydrate oxidase, a fermentation step for fermenting the thawed bread dough, and a heating step for heating the bread dough after the fermentation.
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Inventors:
JADYR MENDES DE OLIVEIRA (BR)
Application Number:
PCT/JP2022/041731
Publication Date:
May 19, 2023
Filing Date:
November 09, 2022
Export Citation:
Assignee:
AMANO ENZYME INC (JP)
PROZYN IND E COMERCIO EIRELI (BR)
PROZYN IND E COMERCIO EIRELI (BR)
International Classes:
A21D8/04; A21D6/00; C12N9/04
Domestic Patent References:
| WO2014042237A1 | 2014-03-20 |
Foreign References:
| JP2017127270A | 2017-07-27 |
Other References:
ANONYMOUS: "Introduction of new product “Glucose Oxidase AC”", ENZYME WAVE 2022 AMANO, vol. 25, 1 April 2022 (2022-04-01), pages 7, XP093066410
Attorney, Agent or Firm:
WATANABE Kaoru (JP)
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