PREPARATION OF BREAD DOUGH - GIST BROCADES NV

Title:

PREPARATION OF BREAD DOUGH

Document Type and Number:

Japanese Patent JPH08266214

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To improve the volume of bread while keeping or increasing the extensibility of a bread dough by adding sulfhydryl oxidase and hemicellulase. SOLUTION: An effective amount of hemicellulase and an effective amount of sulfhydryl oxidase are added to the dough in the presence of glucose oxidase. This method is especially effective for producing baked product such as French sticks, baguette, pizza, croissant.

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Inventors:

JIEROOMU SUUPU

Application Number:

JP22955495A

Publication Date:

October 15, 1996

Filing Date:

September 07, 1995

Export Citation:

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Assignee:

GIST BROCADES NV

International Classes:

A21D2/18; A21D8/04; A21D; (IPC1-7): A21D8/04; A21D2/18

Attorney, Agent or Firm:

Minoru Nakamura (6 outside)

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