MY180670A - Quality improver for frozen bread dough - Google Patents

Quality improver for frozen bread dough

Info

Publication number
MY180670A
MY180670A MYPI2017701862A MYPI2017701862A MY180670A MY 180670 A MY180670 A MY 180670A MY PI2017701862 A MYPI2017701862 A MY PI2017701862A MY PI2017701862 A MYPI2017701862 A MY PI2017701862A MY 180670 A MY180670 A MY 180670A
Authority
MY
Malaysia
Prior art keywords
bread
dough
bread dough
frozen bread
frozen
Prior art date
Application number
MYPI2017701862A
Inventor
Hiroyuki Kanatani
Toshimitsu Baba
Original Assignee
Fuji Oil Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Holdings Inc filed Critical Fuji Oil Holdings Inc
Publication of MY180670A publication Critical patent/MY180670A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The purpose of the present invention is to solve a problem where the texture of an internal phase becomes coarse, which occurs when producing bread using frozen bread dough, and to solve the problem without reducing workability when preparing the dough. In the present invention, when producing frozen bread dough, a frozen bread dough is produced using a quality improver for bread which is obtained by mixing a water-soluble soybean polysaccharide, xylanase, and ascorbic acid at a specific ratio of 0.3 to 1500 units of the xylanase and 0.006 to 0.4g of the ascorbic acid per 1 g of the water-soluble soybean polysaccharide. The produced frozen bread dough is thawed and baked and the resulting bread has an internal phase with a fine texture, the bread has good volume, and workability when preparing the dough is improved.
MYPI2017701862A 2014-11-27 2015-11-25 Quality improver for frozen bread dough MY180670A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2014239903 2014-11-27

Publications (1)

Publication Number Publication Date
MY180670A true MY180670A (en) 2020-12-04

Family

ID=56074406

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2017701862A MY180670A (en) 2014-11-27 2015-11-25 Quality improver for frozen bread dough

Country Status (4)

Country Link
JP (1) JP5979339B1 (en)
CN (1) CN107105680B (en)
MY (1) MY180670A (en)
WO (1) WO2016084854A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108371276A (en) * 2018-02-13 2018-08-07 江南大学 A kind of quality-improving formula of freezing flour-made food

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000083573A (en) * 1998-09-08 2000-03-28 Fuji Oil Co Ltd Frozen bread dough improver
JP2001161258A (en) * 1999-12-09 2001-06-19 Japan Tobacco Inc Improving agent for bread food
CN101411344B (en) * 2007-10-15 2011-05-18 安琪酵母股份有限公司 Freezing flour-dough improver and uses thereof
JP5739199B2 (en) * 2011-03-22 2015-06-24 日清製粉株式会社 Method for producing frozen dough for baked bread
EP2878202B1 (en) * 2012-07-25 2017-03-15 Fuji Oil Company, Limited Method for producing danish dough
US20150342200A1 (en) * 2012-12-26 2015-12-03 Fuji Oil Company Limited Water Soluble Pea Polysaccharide-Containing Physical Property Improvement Agent for Wheat-Based Food
CN103027088A (en) * 2013-01-10 2013-04-10 华东师范大学 Bread improver containing soluble soybean polysaccharide and preparation method and application thereof
WO2014157577A1 (en) * 2013-03-28 2014-10-02 オリエンタル酵母工業株式会社 Bread quality improving agent and production method for breads

Also Published As

Publication number Publication date
WO2016084854A1 (en) 2016-06-02
CN107105680B (en) 2021-09-14
JPWO2016084854A1 (en) 2017-04-27
CN107105680A (en) 2017-08-29
JP5979339B1 (en) 2016-08-24

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