| 摘要 |
PROBLEM TO BE SOLVED: To provide a frozen bread dough-improving agent which can prevent the reduction in the volume of bread on a baking treatment and the appearance of fish eyes, even when the bread dough is frozen and stored for a long period. SOLUTION: This frozen bread dough-improving agent is characterized by comprising (A) malted wheat flour, (B) ascorbic acid, and (C) at least one of cellulase, protease, and an emulsifier as active ingredients. The frozen bread dough-improving agent preferably further contains (D) glucose oxidase. The emulsifier is preferably a sucrose fatty acid ester, monoglyceryl succinate or their mixture. The cellulase is preferably exo type cellulase. The malted wheat flour (A) is preferably obtained by culturing Aspergillus oryzae in a raw material containing the decorticated wheat grains and then drying and pulverizing the obtained malted wheat. The malted wheat flour (A) is further preferably obtained from the wheat grains having a decortication degree of 3 to 30 mass %. COPYRIGHT: (C)2004,JPO
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