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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| creator | MASUBUCHI TAKAAKI SASAKI MEBAE SHIDA MASANORI FUKAMIZU YUKO NORIMATSU YUKO MIHASHI NAGAYO YOKOYAMA KAZUAKI |
| description | 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 |
| format | Patent |
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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. 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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. 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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</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | OIL AND FAT SUBSTITUTE COMPOSITION FOR BREADMAKING, AND BREADMAKING METHOD |
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