AGENT FOR IMPROVING FROZEN BREAD DOUGH AND PREPARATION OF FROZEN BREAD DOUGH

摘要

PURPOSE: To obtain an inexpensive frozen bread dough improver capable of preventing the lowering of the quality of bread dough caused by freezing and thawing during the bread-baking process and provide a process for the preparation of frozen bread dough using this improver. ;CONSTITUTION: This agent for improving frozen bread dough is produced by compounding a dextrin having a polymerization degree of ≥11 and/or its reduced product and optionally a non-reducing and/or reducing oligosaccharide having a polymerization degree of ≥3. The frozen bread dough improver is added and mixed as a part of subsidiary raw materials in the preparation of a frozen bread dough by simultaneously or successively adding and kneading cereal flour, water and the subsidiary raw materials and freezing the mixture.;COPYRIGHT: (C)1995,JPO