Bread quality-improving composition and bread producing process

Details Bread quality-improving composition and bread producing process Bread quality-improving composition and bread producing process

1995-05-30

1997-12-16

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

With glucose oxidase

426 7, 426 18, 426 19, 426 20, 426 27, 426 28, 426549, A21D 200

Patent

active

056982453

ABSTRACT:
A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.

REFERENCES:
patent: 4990343 (1991-02-01), Haarasilta et al.

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