OIL AND FAT SUBSTITUTE COMPOSITION FOR BREADMAKING, AND BREADMAKING METHOD

OIL AND FAT SUBSTITUTE COMPOSITION FOR BREADMAKING, AND BREADMAKING METHOD

PROBLEM TO BE SOLVED: To obtain an oil and fat substitute composition for breadmaking, which is added to bread dough of bread, bun, etc., so as to increase extensibility of bread dough and a volume during baking, improve palatability of breads obtained by baking, control aging, produce breads reduci...

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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 obtain an oil and fat substitute composition for breadmaking, which is added to bread dough of bread, bun, etc., so as to increase extensibility of bread dough and a volume during baking, improve palatability of breads obtained by baking, control aging, produce breads reducing a used amount of oils and fats or using no oil and fat at all and provide low-calorie breads having high food safety. SOLUTION: The oil and fat substitute composition for breadmaking comprises 0.2-200 enzyme units of glucose oxidase based on 1 part wt. of pectin. When the composition contains 0.2-1.0 part wt. of vital gluten based on 1 part wt. of pectin together with pectin and glucose oxidase, glucose oxidase and vital gluten synergistically act to raise an action of strengthening a network structure of wheat gluten, enhance gluten strength and further increase the volume of bread. COPYRIGHT: (C)2006,JPO&NCIPI