QUALITY IMPROVER FOR BREAD, BREAD ADDED WITH THE SAME AND METHOD FOR PRODUCING THE BREAD

摘要

PROBLEM TO BE SOLVED: To obtain a safe quality improver for bread on food sanitation with which palatability of the bread and extensibility and handleability of bread dough can be improved and the bread added with the improver, and to provide a method for producing the bread.;SOLUTION: The quality improver for bread comprises: (a) a partial decomposition product of a crop protein, having about 5,000-200,000 weight average molecular weight and 0.02-0.72 ratio of a weight average molecular weight Mw after the decomposition over a weight average molecular weight Mo before the decomposition (Mw/Mo); (b) at least one species enzyme selected from amylase, lipase and ascorbic acid oxidase; and (c) hemicellulase as active ingredients. The quality improver contains 0.0001-2 g (a), 1-1,000 unit (b) and 1-1,000 unit (c) by ratio.;COPYRIGHT: (C)2008,JPO&INPIT