MODIFIER OF DOUGH FOR GRAIN FLOUR BAKED PRODUCT, AND DOUGH FOR GRAIN FLOUR BAKED PRODUCT CONTAINING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain a dough for a baked product rich in voluminousness and soft feeling, satisfying texture, flavor and baked color, and having long aging time after baking, and further to obtain a modifier for producing the dough for the baked product. ;SOLUTION: This modifier of the dough for the baked product contains at least one kind of pentosanase and one or more kinds selected from the group consisting of lipase, glucoamylase and hemicellulase, and the dough for the baked product contains the modifier.;COPYRIGHT: (C)2001,JPO