Title:
FROZEN DOUGH IMPROVER
Document Type and Number:
Japanese Patent JP2023049449
Kind Code:
A
Abstract:
To provide a ready-to-bake frozen dough improver for rolling bread dough immediately before refrigerated transport, which eliminates the need for a final proof step prior to the baking, eliminates the need to determine the final proof time, and enables shortening of a production step.SOLUTION: A frozen dough improver which can solve the aforementioned problem can be obtained by using ascorbic acid and ascorbate oxidase together and containing glucose oxidase and α-amylase at a fixed rate.SELECTED DRAWING: None
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Inventors:
KUSAKA MAI
Application Number:
JP2021159188A
Publication Date:
April 10, 2023
Filing Date:
September 29, 2021
Export Citation:
Assignee:
MITSUBISHI CORP LIFE SCIENCES LTD
International Classes:
A21D2/04; A21D2/22; A21D6/00; A21D13/00
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