Method for producing food product of wheat having improved quality and preservability

A method for producing a food product of wheat includes the step of adding a bacillus lactase enzyme having activity for transferring sugar to lipid to raw material of wheat, where the food product of wheat produced by the method maintains its freshness for a longer period of time than a food produc...

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Bibliographische Detailangaben
Hauptverfasser:	SHIMIZU YASUHIRO, HIDAKI YUMIKO, TANI HIROKAZU
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A method for producing a food product of wheat includes the step of adding a bacillus lactase enzyme having activity for transferring sugar to lipid to raw material of wheat, where the food product of wheat produced by the method maintains its freshness for a longer period of time than a food product of wheat produced by a method including no step of adding the enzyme to the material.