Title:
BREAD DETERIORATION INHIBITOR
Document Type and Number:
Japanese Patent JP2005333843
Kind Code:
A
Abstract:
To obtain a bread deterioration inhibitor that can be added by any means in baking process and can easily prepare bread with high deterioration resistance, to provide deterioration-inhibited bread, and to provide a method for producing such deterioration-inhibited bread.
The bread deterioration inhibitor comprises as active ingredient a β-D-glucan, preferably a β-D-glucan selected from the group consisting of β-1,6-D-glucan and β-1,3-1,6-D-glucan. The deterioration-inhibited bread produced from β-D-glucan-containing bread dough is provided. The method for producing such deterioration-inhibited bread is characterized by adding a β-D-glucan to bread dough and subjecting the mixture to deread making.
Inventors:
HAGI MASAKATSU
HATTORI ATSUSHI
SUZUKI TOSHIO
HATTORI ATSUSHI
SUZUKI TOSHIO
Application Number:
JP2004154150A
Publication Date:
December 08, 2005
Filing Date:
May 25, 2004
Export Citation:
Assignee:
DAISO CO LTD
SANKYO FOODS KK
SANKYO FOODS KK
International Classes:
A21D2/18; A21D13/00; (IPC1-7): A21D2/18; A21D13/00
Domestic Patent References:
| JP2002306056A | 2002-10-22 | |||
| JPS6222537A | 1987-01-30 | |||
| JP2004024109A | 2004-01-29 | |||
| JPS63109865A | 1988-05-14 |
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