Katayama Chemical, Inc.

Katayama Chemical Works Co., Ltd.

Kenji Hanno

Yoshinari Kawasaki

Akio Ogisu

The present invention provides a composition for the improvement of the quality of a flour-baked composition such as bread and sponge cake, which comprises, (a) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight average molecular weight (Mw) of about 5,000 to about 90,000, and (b) 1 to 1,500 units of at least one enzyme selected from an amylase, a lipase, and ascorbate oxidase. The present invention also provides the method for improving the quality of a flour-baked composition, quality improved dough using the same, and quality improved baked composition using the same.

Improving quality of flour-baked compositions

This invention relates to a scale inhibiting agent which comprises as an essential ingredient a copolymer of an alkylolamide compound such as N-methylol acrylamide, N-hydroxyethyl acrylamide or the like and an alkenyl compound such as acrylic acid, acrylamide, ethyl acrylate or the like.

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Hirakata, Japan

Kenji Hanno