| 摘要 |
PROBLEM TO BE SOLVED: To provide a technique by which soft breads using frozen bread dough, and having natural sweetness, bodies, good tastes, good flavors, and the like can be produced in simple processes without an outer additive. SOLUTION: This sol- or gel-like bread-improving material is characterized by comprising maltose, peptides and amino acids originated from wheat flour, and starch, wherein≥20% of the contained starch is gelatinized. The bread-improving material is added to frozen bread dough. The bread-improving material is prepared by enzimatic decomposition of wheat flour with a polysaccharide-degrading enzyme and further thermally gelatinizing the product. COPYRIGHT: (C)2008,JPO&INPIT
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