Title:
製パン用組成物及び冷凍流通用パンの冷解凍安定性の維持方法
Document Type and Number:
Japanese Patent JP7487295
Kind Code:
B2
Abstract:
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water retention, volume, mouthfeel, and the like, and can remain fresh due to delayed aging. Therefore, the present application can provide a method for maintaining stability, upon freezing and thawing, of bread dough to be distributed in a frozen state or bread made therefrom.
Inventors:
Il Hwang Kim
Eun Young Joo
Soo Hyun Lee
Hong Wuk Park
Ki Moon Kang
Eun Young Joo
Soo Hyun Lee
Hong Wuk Park
Ki Moon Kang
Application Number:
JP2022521361A
Publication Date:
May 20, 2024
Filing Date:
October 08, 2020
Export Citation:
Assignee:
CJ CHEILJEDANG CORPORATION
International Classes:
A21D2/26; A21D2/16; A21D2/18; A21D10/02; A21D13/00
Domestic Patent References:
| JP2005102588A | ||||
| JP2018183114A |
Foreign References:
| CN101411344A | ||||
| KR1020160100995A |
Attorney, Agent or Firm:
Yasuhiko Murayama
Shinya Mihiro
Tatsuhiko Abe
Shinya Mihiro
Tatsuhiko Abe
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