Kyowa Hakko Kogyo Co., Ltd.

Kyowa Hakko Kogyo Kabushiki Kaisha

Seijiro Inoue

Shigenori Ohta

Shigenori Ota

Makoto Kobayashi

Makoto Egi

Hideo Nasu

Toshihiko Tezuka

Takaoki Torigoe

Process for producing bread dough

A dough improver composition for improving the quality of bread, cake and the like baked products, contains a vital gluten, and emulsifier and complex of the vital gluten and an emulsifier. The proportion of emulsifier in the complex to the dough improver composition is 1 to 20%, and the complex is obtained by mixing a vital gluten with a hydrated emulsifier in such a proportion that the water content in the mixture is in the range of from 10 to 35%, and allowing the mixture to stand.

Dough improver

A process for producing bread includes the steps of adding a glutathione decomposing enzyme to the ingredients of dough and thereafter mixing, dividing, molding, proofing and baking. The glutathione decomposing enzyme is admixed with the dough in an amount of 0.5 to 20 units per kg of wheat flour in the dough. Preferably, the glutathione decomposing enzyme is gamma-glutamyl transferase.

Preparation of improved bread with gamma-glutamyl transferase

Disclosed are a bread or other cereal-based food improver composition containing phospholipase A as the effective ingredient said phospholipase A being substantially free of lipase and protease.

Bread or other cereal-based food improver composition involving the

Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use in the production of farinaceous products, in which a wheat flour is mixed with 0.01 to 2.0% by weight (based on the weight of wheat flour) of lysophosphatidic acid or a physiologically compatible salt thereof. The emulsifiers of the invention comprise a mixture of phospholipids, the mixture comprising lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol %. The emulsifiers may be prepared by treating a mixture of phospholipids with phospholipase D and phospholipase A.

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Machida, Japan

Seijiro Inoue