OIL AND FAT COMPOSITION FOR BREAD

OIL AND FAT COMPOSITION FOR BREAD

PROBLEM TO BE SOLVED: To provide an oil and fat composition for bread, capable of heightening mechanical resistance of a bread dough, effectively preventing the breakage of a gluten network in the bread dough even if a mechanical treatment such as treatment for wrapping bean jam by a bean jam-wrappi...

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Bibliographische Detailangaben
Hauptverfasser: MASUBUCHI TAKAAKI, SASAKI MEBAE, SHIDA MASANORI, FUKAMIZU YUKO, NORIMATSU YUKO, MIHASHI NAGAYO, YOKOYAMA KAZUAKI
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide an oil and fat composition for bread, capable of heightening mechanical resistance of a bread dough, effectively preventing the breakage of a gluten network in the bread dough even if a mechanical treatment such as treatment for wrapping bean jam by a bean jam-wrapping machine is carried out, and providing the bread having soft and moist texture, voluminousness and good flavor. SOLUTION: The oil and fat composition for the bread contains active gluten, a fatty acid ester of glycerol, lecithin and an α-amylase in an edible oil and fat. Preferably, the oil and fat composition for the bread contains 1-20 wt.% hydrogenated oil having ≥50°C melting point based on the edible oil and fat, and 50-9 wt.% enzymically hydrolyzed lecithin based on the lecithin. The α-amylase is preferably an intermediate-temperature range activated amylase. COPYRIGHT: (C)2006,JPO&NCIPI