发明名称 |
BREADMAKING IMPROVER AND DOUGH |
摘要 |
PROBLEM TO BE SOLVED: To obtain a breadmaking improver capable of providing a bread not having gluten taste or having remarkably reduced in gluten taste when a dough containing the improver is subjected to a heat treatment such as baking by making include the improver a carboxypeptidase. SOLUTION: The objective improver is obtained by making it include (A) a carboxypeptidase and, if needed, (B) gluten. The ingredient A is e.g. a carboxypeptidase produced by fungi belonging to Xanthomonas such as Xanthomonas campestris or Xanthomonas maltophilia or the like. A bread dough is provided by including the modifier or the ingredient A and is preferably a frozen dough added with the ingredient B. The included amount of the improver or the ingredient A in the bread dough is preferably 0.1-500 units in terms of the ingredient A based on 1 kg of cereal grain powder in the bread dough.
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申请公布号 |
JP2000270758(A) |
申请公布日期 |
2000.10.03 |
申请号 |
JP19990082830 |
申请日期 |
1999.03.26 |
申请人 |
SHOWA SANGYO CO LTD |
发明人 |
OOSHIMA YOSHIE;KANEKO ATSUSHI;MITSUYOSHI SHINSUKE |
分类号 |
A21D2/24;A21D2/26;A21D6/00;A21D8/04;(IPC1-7):A21D2/24 |
主分类号 |
A21D2/24 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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