BAKED FOOD OF WHEAT FLOUR, ITS PRODUCTION AND QUALITY IMPROVER

摘要

PROBLEM TO BE SOLVED: To obtain a baked food of wheat flour such as bread, sponge cake, having an improved texture by adding a quality improver safe in terms of food sanitation to wheat flour and sustaining the effect for many hours, to provide a method for improving the quality of the baked food of wheat flour and to obtain the quality improver.;SOLUTION: This baked food of wheat flour is obtained by mixing 100 pts.wt. of wheat flour in a raw material for producing the baked food of wheat flour with (a) 0.005-2 pts.wt. of a partial hydrolyzate which is a partial hydrolyzate of grain protein and has about 5,000 to about 90,000 weight-average molecular weight and the ratio (Mw/Mo) of weight-average molecular weight Mw after hydrolysis to weight-average molecular weight Mo before hydrolysis of 0.04-0.72 and (b) 1-1.50 units of at least one kind of enzyme selected from amylase, lipase and ascorbate oxidase, kneading the mixture and heat-treating the kneaded mixture.;COPYRIGHT: (C)2000,JPO