The oil and fat constituent for bread-making and the freezer storage cloth null for bread-making which uses

摘要

PROBLEM TO BE SOLVED: To obtain an oil and fat composition effective for improving the freezing and thawing resistance of dough and giving a frozen dough for bakery having excellent palatability, appearance and aging resistance and high commercial value by combining a glucose oxidase with a protease at a specific ratio and adding the mixture to edible oil and fat. ;SOLUTION: The objective composition contains a combination of (i) a glucose oxidase and (ii) a protease at an enzymatic activity ratio of 10:(0.1-2). The mixture is compounded to the objective composition preferably in an amount of 100-300 activity unit of the component (i) based on 1 kg of wheat flour. Preferably, the component (i) or (ii) is included in the oil phase of the emulsion phase and the remaining enzyme is included in the water phase. The component (ii) is preferably included in the inner phase to improve the handleability of the dough in either O/W-type or W/O-type emulsified oil and fat. The enzymes are preferably combined with amylase and/or hemicellulase which is a carbohydrate decomposition enzyme for suppressing the aging of bread.;COPYRIGHT: (C)1999,JPO