Title:
改善されたベーカリー製品、ベーカリー製品及びベーキング材料を改善する方法、及びベーキングにおいてベタインを使用する方法。
Document Type and Number:
Japanese Patent JP2009539393
Kind Code:
A
Abstract:
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked. Furthermore the present invention relates to a baking ingredient consisting essentially of a combination of enzyme and betaine, and optionally an emulsifier, said enzyme and betaine and possible emulsifier being all provided in effective amounts capable of improving the textural properties of a bakery product when baked.
Inventors:
David Kappelman
Gastel, Ariella
Craig, Stuart
Kei, Susan
Gastel, Ariella
Craig, Stuart
Kei, Susan
Application Number:
JP2009514818A
Publication Date:
November 19, 2009
Filing Date:
June 18, 2007
Export Citation:
Assignee:
Danisco A/S
International Classes:
A21D13/00; A21D2/16; A21D2/24; A21D2/32; A21D6/00; A21D13/08
Domestic Patent References:
| JPS589642A | 1983-01-20 | |||
| JPS57174046A | 1982-10-26 | |||
| JPH01132533A | 1989-05-25 | |||
| JPH03292849A | 1991-12-24 | |||
| JP2004267094A | 2004-09-30 |
Foreign References:
| WO1999053769A1 | 1999-10-28 | |||
| US6217930B1 | 2001-04-17 |
Attorney, Agent or Firm:
Calyx
Miyazaki Yoshio
Tsutomu Kato
Kyoko Oyama
Kaoru Onozuka
Akio Tagami
High Masahiro
Norio Mori
Seiji Yamada
Miyazaki Yoshio
Tsutomu Kato
Kyoko Oyama
Kaoru Onozuka
Akio Tagami
High Masahiro
Norio Mori
Seiji Yamada