COMPOSITION FOR IMPROVING BREAD QUALITY AND PREPARATION OF BREAD USING THE COMPOSITION

PURPOSE:To obtain a quality-improving composition containing a maltotrlose- producing enzyme, capable of improving the handleablllty of bread dough without dusting with wheat flour, dispensing with the use of an additive for the adjustment of water-content and giving baked bread having improved spri...

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Bibliographic Details
Main Authors TANAKA NORIAKI, TAKASAKI YOSHIYUKI, TAKAMI KENICHI, NAKAI KUNIHARU
Format Patent
LanguageEnglish
Published 12.12.1995
Edition6
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:PURPOSE:To obtain a quality-improving composition containing a maltotrlose- producing enzyme, capable of improving the handleablllty of bread dough without dusting with wheat flour, dispensing with the use of an additive for the adjustment of water-content and giving baked bread having improved springiness and softness and resistant to hardening. CONSTITUTION:This quality-improving composition contains a maltotriose- producing enzyme and preferably glucose oxidase and/or hemicellulase. The maltotriose-producing enzyme may be used in combination with alpha-amylase, cellulase, hemicellulase, glucose oxidase, catalase, transglutaminase, pentosanase, etc.
Bibliography:Application Number: JP19940140918