BAKING OF BREAD

BAKING OF BREAD

PURPOSE:To shorten the kneading time of bread dough and obtain bread having excellent quality and fermentation power by adding a glutathione component in addition to yeast to a bread dough component. CONSTITUTION:A bread dough component is incorporated with yeast and a glutathione component such as...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: KOBAYASHI TOKUSHIO, HISAYOSHI KEISUKE, AOYANAGI YOSHINORI, KIKUCHI SHUHEI, MIYA TOYOFUMI
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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Beschreibung
Zusammenfassung:PURPOSE:To shorten the kneading time of bread dough and obtain bread having excellent quality and fermentation power by adding a glutathione component in addition to yeast to a bread dough component. CONSTITUTION:A bread dough component is incorporated with yeast and a glutathione component such as purified glutathione and/or glutathione-containing yeast extract, stored in frozen state, thawed and baked after or without fermentation to obtain the objective bread. The amount of the glutathione component is preferably 10-100ppm based on the weight of the wheat flour used in the bread dough.