Quality improver for frozen or refrigerated dough bread, method for producing frozen or refrigerated dough, and method for producing bread using frozen or refrigerated dough

摘要

PROBLEM TO BE SOLVED: To provide a quality improvement agent of freezing or cold storage dough for bread capable of preventing shrinkage of bread dough due to increase of excess resilience of the bread dough as well as inhibiting slacking of dough from thawing or returning to a normal temperature to baking of the freezing or cold storage dough, improving workability due to these issues, increasing volume of the obtained bread and further improving appearance, texture and flavor of bread, a manufacturing method of freezing or cold storage bread dough using the quality improvement agent and a manufacturing method of bread using the freezing or cold storage dough using the quality improvement agent.SOLUTION: There are provided a quality improvement agent of bread for freezing or cold storage dough containing glucose oxidase, transglutaminase, α-amylase, hemicellulase and/or cellulase and catalase, a manufacturing method of bread using the freezing or cold storage dough using the quality improvement agent and a manufacturing method of the freezing or cold storage dough using the quality improvement agent.SELECTED DRAWING: None