FROZEN DOUGH IMPROVER AND PRODUCTION OF FROZEN DOUGH USING THE SAME

摘要

PROBLEM TO BE SOLVED: To prepare a frozen dough improver capable of improving the extensibility and workability of a dough when it is used to a frozen bread dough by making the improver include a glucose oxidase, gluten, a specific compound, a specific enzyme and an oxidant. ;SOLUTION: The objective improver preferable used in a powdery state for yeast-fermented food is prepared by making the improver include (A) a glucose oxidase, (B) gluten, (C) a stearoyl lactate (e.g. calcium stearoyl lactate), (D) an enzyme having protease activity and (E) an oxidant. The amount added of the ingredient C is preferably 0.5-10 g based on 1 kg flout. The one hemoglobin unit(HU) of the protease activity is defined as the amount of an enzyme which increases the absorbance of oxygen by 0.0001 at 275 nm at 50°C for 1 min when 0.83% hemoglobin solution (0.1 M acetic acid buffer, pH 4.7) is used as a substrate. The amount added of the ingredient D is preferably 2-100 HU is terms of protease activity.;COPYRIGHT: (C)2000,JPO