Improving quality of flour-baked compositions
AssigneeKatayama Chemical, Inc.
InventorsAkio Ogisu, Kenji Hanno
Life of this patent
Estimating the term…
Abstract
The present invention provides a composition for the improvement of the quality of a flour-baked composition such as bread and sponge cake, which comprises, (a) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and (b) 1 to 1,500 units of at least one enzyme selected from an amylase, a lipase, and ascorbate oxidase. The present invention also provides the method for improving the quality of a flour-baked composition, quality improved dough using the same, and quality improved baked composition using the same.
Claims14
A dough composition comprising:
- (a) 100 parts by weight of flour,
- (b) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and
- (c) 1 to 1,500 units of at least one enzyme selected from the group consisting of amylase, lipase, and ascorbate oxidase, wherein said cereal protein decomposition product has a ratio of weight average molecular weight after decomposition (Mw) to that before decomposition (Mo), Mw/Mo ranging from 0.04 to 0.72.
A flour-containing baked food product obtained by baking a mixture a mixture comprising:
- (a) 100 parts by weight of flour,
- (b) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and
- (c) 1 to 1,500 units of at least one enzyme selected from the group consisting of amylase, lipase, and ascorbate oxidase, wherein said cereal protein decomposition product has a ratio of weight average molecular weight after decomposition (Mw) to that before decomposition (Mo), Mw/Mo ranging from 0.04 to 0.72.
A process for producing a flour-containing baked-food product which comprises:
- adding to a flour-containing dough, based on 100 parts by weight of flour,
- (a) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and
- (b) 1 to 1,500 units of at least one enzyme selected from amylase, lipase, and ascorbate oxidase, kneading the mixture to prepare dough, and baking said dough, wherein said cereal protein decomposition product has a ratio of weight average molecular weight after decomposition (Mw) to that before decomposition (Mo), Mw/Mo ranging from 0.04 to 0.72;
- and
- baking the flour-containing dough.
Dependencies are inferred from the claim text.