JP3842894B2 - Bread quality improving composition and method for producing bread using the quality improving composition - Google Patents
Bread quality improving composition and method for producing bread using the quality improving composition Download PDFInfo
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Description
【0001】
【産業上の利用分野】
本発明はパン類の品質改良組成物及びそれを用いたパン類の製造法に関する。より詳細にはマルトテトラオース生成酵素(以下、G4生成酵素ともいう)を含むことを特徴とするパン類の品質改良組成物及びそれを用いたパン類の製造法に関する。
【0002】
【従来の技術】
【0003】
従来より、パンを貯蔵した場合におけるパンの経時的な固化現象、食感等の物性の劣化を防止または遅延させるための試みがなされており、例えば、生地の調製の段階で、脂肪酸モノグリセライド、レシチン、ステアリル−2−乳酸エステルなどの乳化剤、ソルビット、砂糖などの糖類あるいはこれらを含んだ油脂、キサンタンガム、プルランなどの増粘多糖類又はα化加工澱粉などの各種の食品添加物を添加することが行われてきた。また、マルトトリオースを添加する方法も提案されている(特開昭60-192538号公報)。
【0004】
更に又、パン生地に酵素を添加する方法も検討されており、例えば、パン生地にα−アミラーゼを添加してパンの固化を防止する試みがなされており、最近になって、パン焼き菓子の固化の進行を妨げるために耐酸性のα−アミラーゼと耐熱性のα−アミラーゼを組み合わせて使用する方法(特公平7-110193号公報)や、ラクトバチルス属の生産する新規エステラーゼをパン若しくは菓子パンの製造に用いて固化を防止する方法(特開平4-121186号公報)も開示されている。
【0005】
【発明が解決しようとする課題】
上記のパンの固化防止方法のうちで、乳化剤等の食品添加物を添加する方法は、最近の天然物思考に合致していないので、近年、天然物である酵素を添加してパンの固化を防止する方法が試みられつつあるが、しかし、現段階においては試行錯誤の段階であり、酵素を添加してパンの固化を防止する為のより好ましい方法を見い出す努力が続けられている。
【0006】
【課題を解決するための手段】
本発明者らは、酵素添加によるパンの固化防止方法について種々研究を行っているうちに、マルトテトラオース生成酵素をパン類製造において使用したところ、パン生地を小麦粉などをまぶすことなく取り扱いやすくし、水分の調整のための添加物を必要とせず、焼き上げたときのパンの弾力、しなやかさの向上、および固化現象を防止し、更に冷凍生地によるパンのボリュームの減少などの問題点を防止することができるパンの品質改良組成物を提供することが可能であることを知り、鋭意検討の結果、本発明を完成した。
【0007】
即ち、本発明はマルトテトラオース生成酵素を含むことを特徴とするパン類の品質改良組成物、および穀類粉末を主原料とするパン類の製造法において、当該製造工程中にマルトテトラオース生成酵素を含むパン類の品質改良組成物を添加混合することを特徴とするパン類の製造法に関する。
【0008】
本発明においてパン類及びパン類生地とは小麦粉を主原料とし、これに水等を加え更に油脂、糖類、乳製品、卵、イーストフード、各種酵素類、各種乳化剤等の原料を必要に応じて添加し、イーストの添加の有無に拘らず、混捏工程を経て得られた一般的生地、餅や饅頭生地やドーナッツ生地、パイ生地、ピザ生地、ホットケーキ生地、スポンジケーキ生地、クレープ生地、餃子生地等も包含し、これらを蒸したり、焼いたり或いは油揚げしたものを包含する。更に上記原料の他に小麦粉以外の穀物、例えばライ麦等を混入したものをも包含する。
【0009】
本発明の品質改良組成物に含まれるマルトテトラオース生成酵素とは、澱粉に作用して主としてマルトテトラオースを生成する能力を有する酵素をいう。
【0010】
本発明に使用できるマルトテトラオース生成酵素を産生する菌株としては、バシルス属、シュードモナス属等の細菌が知られており、これらの菌株を具体的に例示すれば、バシルス・サーキュランス(Bacillus circulans)G4 FERM BP-820〔特公平1-31879号公報、特公平1-55877号公報、Agric.Biol.Chem.47(55),1715〜1720,1991〕、シュードモナス・ステツツエリ(Pseudomonas stutzeri)〔アーカイブ バイオケミストリー アンド バイオフィジクス(Archive Biochemistry and Biophysics)145巻105頁(1971)〕等が挙げられる。
これらの市販品も本発明に好適に使用出来る。
尚、本発明に使用するマルトテトラオース生成酵素のバシルス・サーキュランス(Bacillus circulans)G4 FERM BP-820による生産方法及び該酵素の澱粉に対する作用結果の確認は以下の通りである。
(1) 酵素の生産方法
可溶性澱粉1.2%、ポリペプトン0.5%、カツオ肉エキス1.5%、リン酸二カリウム0.3%、硫酸マグネシウム(7水和物)0.1%、塩化マンガン0.000125M、塩化カルシウム0.002M、アデカノールLG126 0.1%、炭酸カルシウム(別殺菌)1.0%からなる培地100ml(pH8.0)を500ml容坂口フラスコに入れ、120℃で10分殺菌した後、予め同培地にて30℃、1日間前培養しておいたバシルス・サーキュランス(Bacillus circulans)G4 FERM BP-820を接種し30℃、3日間、回転数140rpmで振盪培養を行い、除菌後マルトテトラオース生成酵素液を得た。
(2) 生成酵素の澱粉に対する作用の確認
5%可溶性澱粉溶液(10mMリン酸緩衝液pH7.0に可溶性澱粉を溶解)に上記(1)で得られたマルトテトラオース生成酵素を基質1.0 gあたり50U添加し、37℃で反応させ、時間経過による反応生成物の確認を薄層クロマトグラフィー及びHPLCで行なった結果、図1及び図2に示されるように、マルトテトラオースが生成されていることを確認した。
【0011】
本発明の品質改良組成物は、上記したようなマルトテトラオース生成酵素単独で形成されていても良いが、通常マルトテトラオース生成酵素以外のパン類製造に必要とされる各種の添加物や賦形剤を添加した組成物が使用される。
【0012】
各種の添加剤や賦形剤としては原料の穀類粉末、イースト、イーストフード、食塩、砂糖、油脂などのほかにマルトテトラオース生成酵素の作用を妨げない範囲で脱脂粉乳、卵、多糖類、調味料、香料、アスコルビン酸、膨張剤(炭酸水素アンモニウム、炭酸水素ナトリウム等)、漂白剤(過硫酸アンモニウム等)、乳化剤(ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、しょ糖脂肪酸エステル等)、ステアロイル硫酸カルシウム、L−システイン塩酸塩、カルボキシメチルセルロースナトリウム、果実、コーヒー抽出物、香辛料が添加されうる。
【0013】
使用するマルトテトラオース生成酵素は、必ずしも高度に精製処理した高純度品である必要はなく、培養液より菌体が除去されたのみの粗酵素品であってもよく、或いは粗酵素品を部分精製して得られる半精製品の何れであっても良い。
【0014】
本発明のマルトテトラオース生成酵素を含むパンの品質改良組成物の生地調製時に添加する方法は、それらが生地中に均一に分散する方法であれば特に制限はない。例えば、小麦粉等のいずれかの原料と同時に加えてもよいし、予め、水に溶解し加えてもよい。
【0015】
品質改良組成物のパン生地調整時における添加量は、マルトテトラオース生成酵素活性として小麦粉1gに対して0.01〜10単位が使用され、好ましくは0.05〜3.0単位が使用される。
【0016】
品質改良組成物を添加した後、一定時間保温することが好ましい。即ち、おおよそ30分以上、20〜50℃で保温することが好ましく、パンの醗酵工程がこれに該当する。
【0017】
G4生成酵素を添加されたパン類の生地中にはマルトテトラオースが継続的に供給されることとなり、且つ徐々にこれらオリゴ糖が生成するためイーストの発酵を抑制しない利点がある。又焼成後のパンが固化するのは、一旦固化した澱粉が再結晶化し、老化するためであるが、本発明の品質改良組成物中のG4生成酵素により生地中の澱粉が適度に分解されることによってパンの老化を防ぐことができる。
【0018】
本発明の品質改良組成物を添加してパン類生地を製造した後は通常の方法でパン類を製造することができる。又、パン類生地を冷凍する方法としてはミキシング後、成形後、最終プルーフ後等に冷凍する場合がある。これらは解凍後それぞれ通常の方法で使用される。
【0019】
尚、マルトテトラオース生成酵素活性は、以下のようにして測定する。
0.1Mリン酸緩衝液(pH 7.0)に溶解した2%可溶性澱粉0.5mlに、適量の酵素を加え、全量を水で1.0mlとし、40℃で反応させる。この条件で、1分間に1マイクロモルのグルコースに相当する還元糖を生成する酵素量を1単位とする。
【0020】
以下、実施例により本発明を詳細に説明するが、本発明はこれに限定されるものではない。
【実施例】
実施例1 マルトテトラオース生成酵素の製パン性への影響
以下に示す配合処方及び製造手順により、ノータイム法によってワンローフ食パンを製造した。
【0021】
配合
小麦粉 100% 2000g
砂糖 5% 100g
食塩 2% 40g
ショートニング 4% 80g
イースト 3% 60g
アスコルビン酸 20ppm 40mg
水 69% 1380ml
上記配合を基本とし酵素を以下のように添加した。
処方1:酵素剤無添加
処方2:G4生成酵素221単位を添加
処方3:G4生成酵素593単位を添加
製造手順
(1) ミキシング:
「低速4分」−「高速4分」−「ショートニング添加」−「低速1分」 −「中速4分」−「高速4分」
(2) 捏上温度:27〜29℃
(3) 醗酵:27℃、30分
(4) 分割:生地重量450g
(5) ベンチ:30分
(6) ホイロ:38℃、パンケース型上3.5cm
(7) 焼成:230℃、25分
【0022】
上記の条件でワンローフ食パンを製造したパンについて評価した。即ち、パンの体積及び比容積については菜種置換法(Rape seed Replacement method)で測定し、パンのクラムの柔らかさについては以下の条件下で、レオメーターで押し込み強度を測定することにより求めた。
パンのクラムの柔らかさ測定法
▲1▼ 試料:パンのクラム 厚さ2cm
▲2▼ プランジャー:φ25 mm 円型平板プランジャー
▲3▼ 押し込み強度:2cm/min
▲4▼ 押し込み:パンのクラムの厚さが0.5 cmになるまで押し込みそのときの応力を測定
▲5▼ パンの保存:20℃
【0023】
【表1】
【0024】
さらに、パン生地を成形後、ブラストフリーザーで凍結し、-20℃で3ヶ月保存した後、解凍して38℃で最終ホイロを行い、焼成したパンについても同様に評価した。
【0025】
【表2】
【0026】
いずれの項目においてもマルトテトラオース生成酵素を添加したパン生地及びパンは添加しないときと比べ勝っていた。
【0027】
小麦粉にマルトテトラオース生成酵素が添加されることによって、小麦粉澱粉中のα-1,4-結合が開裂し、開裂によって生成した物質の大部分がマルトテトラオースとなっている。その反応の際には、他の物質(グルコース或いは3個以下のオリゴ糖)も少量生成される。このようにマルトテトラオースだけでなく少量のグルコース或いはグルコース3個以下のオリゴ糖も生成されるのでイーストにとっては、よりよい栄養源となる。つまり、イーストにとっては、発酵可能な物質が豊富に供給されることとなるため、発酵が速やかに進行する。更にグルテンマトリックスに結合している澱粉(糖蛋白質)も部分的に分解されてグルテン構造に微細孔を形成するので、パンの伸張性を高め、且つ製造後のパンの固化現象を防止するのに役立つ。
【0028】
また、生成したマルトテトラオースは水と結合する力が強いのでパン生地を冷凍する際にも有利に働く。即ち、パン生地に含まれている水分が吸収されてしまうためグルテン・マトリックスを破壊へと導く氷晶の形成が抑制されるのでパンのボリュームが損なわれることがない。
【発明の効果】
本発明により、パン生地を小麦粉などをまぶすことなく取り扱いやすくし、水分の調整のための添加物を必要とせず、焼き上げたときのパンの弾力、しなやかさの向上、および固化現象を防止し、更に冷凍生地によるパンのボリュームの減少などの問題点を防止し、乳化剤を無添加或いは添加量の削減を果たすことができる。
【図面の簡単な説明】
【図1】可溶性デンプンにG4生成酵素を反応させ、時間経過による反応生成物を薄層クロマトグラフィーで確認したものである。
【図2】可溶性デンプンにG4生成酵素を反応させ、時間経過による反応生成物をHPLCで確認したものである。[0001]
[Industrial application fields]
The present invention relates to a bread quality improving composition and a method for producing bread using the same. More particularly, the present invention relates to a bread quality improving composition characterized by containing a maltotetraose producing enzyme (hereinafter also referred to as G4 producing enzyme) and a method for producing bread using the same.
[0002]
[Prior art]
[0003]
Conventionally, attempts have been made to prevent or delay deterioration of physical properties such as solidification phenomenon of bread and texture when bread is stored. For example, fatty acid monoglyceride, lecithin at the stage of dough preparation. Various food additives such as emulsifiers such as stearyl-2-lactic acid ester, saccharides such as sorbit, sugar or fats and oils containing these, thickened polysaccharides such as xanthan gum, pullulan or pregelatinized starch Has been done. A method of adding maltotriose has also been proposed (Japanese Patent Laid-Open No. 60-192538).
[0004]
Furthermore, a method of adding an enzyme to bread dough has also been studied. For example, an attempt has been made to prevent the solidification of bread by adding α-amylase to the bread dough. In combination with acid-resistant α-amylase and heat-resistant α-amylase (Japanese Patent Publication No. 7-110193), and novel esterases produced by Lactobacillus are used for the production of bread or confectionery bread A method for preventing solidification (Japanese Patent Laid-Open No. 4-121186) is also disclosed.
[0005]
[Problems to be solved by the invention]
Among the above-mentioned methods for preventing solidification of bread, the method of adding food additives such as emulsifiers is not consistent with recent natural product thinking, so in recent years, the enzyme, which is a natural product, has been added to solidify bread. Methods to prevent are being tried, but at this stage it is a trial and error stage, and efforts continue to find a more favorable method for adding enzymes to prevent bread consolidation.
[0006]
[Means for Solving the Problems]
While conducting various studies on methods for preventing solidification of bread by adding enzymes, the present inventors used maltotetraose-producing enzyme in bread production, making bread dough easier to handle without dusting with flour, Does not require additives for moisture adjustment, prevents bread roll elasticity when it is baked, improves flexibility and solidification, and prevents problems such as reduced bread volume due to frozen dough As a result of intensive studies, the present invention was completed.
[0007]
That is, the present invention relates to a composition for improving the quality of bread characterized by containing a maltotetraose-producing enzyme, and a method for producing bread using cereal powder as a main raw material. The present invention relates to a method for producing bread characterized by adding and mixing a quality improving composition for bread comprising
[0008]
In the present invention, bread and bread dough are mainly made of wheat flour, and water and the like are added thereto, and further ingredients such as fats and oils, sugars, dairy products, eggs, yeast food, various enzymes, various emulsifiers are used as necessary. General dough obtained through kneading process, with or without adding yeast, koji or bun dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough, dumpling dough Etc., and these are steamed, baked or fried. Further, in addition to the above raw materials, grains mixed with grains other than wheat flour such as rye are also included.
[0009]
The maltotetraose-producing enzyme contained in the quality improving composition of the present invention refers to an enzyme that has the ability to act on starch and mainly produce maltotetraose.
[0010]
Bacteria such as the genus Bacillus and Pseudomonas are known as strains that produce a maltotetraose-producing enzyme that can be used in the present invention. Specific examples of these strains include Bacillus circulans. G4 FERM BP-820 [Japanese Patent Publication 1-331879, Japanese Patent Publication 1-55877, Agric. Biol. Chem. 47 (55), 1715-1720, 1991], Pseudomonas stutzeri [Archive Bio Chemistry and Biophysics, vol.145, p.105 (1971)].
These commercially available products can also be suitably used in the present invention.
The production method using Bacillus circulans G4 FERM BP-820, which is a maltotetraose-producing enzyme used in the present invention, and the results of the action of the enzyme on starch are as follows.
(1) Enzyme production method Soluble starch 1.2%, polypeptone 0.5%, skipjack meat extract 1.5%, dipotassium phosphate 0.3%, magnesium sulfate (7 hydrate) 0.1%, manganese chloride 0.000125M, calcium chloride 0.002M, Adecanol LG126 0.1%, calcium carbonate (separately sterilized) 1.0% medium 100ml (pH 8.0) was put into a 500ml Sakaguchi flask and sterilized at 120 ° C for 10 minutes, then in the same medium at 30 ° C for 1 day The cultured Bacillus circulans G4 FERM BP-820 was inoculated and subjected to shaking culture at 30 ° C. for 3 days at a rotation speed of 140 rpm. After sterilization, a maltotetraose-producing enzyme solution was obtained.
(2) Confirmation of the action of the produced enzyme on starch 5% soluble starch solution (dissolved starch dissolved in 10 mM phosphate buffer pH 7.0) contains maltotetraose-producing enzyme obtained in (1) above per 1.0 g of substrate. 50U was added and reacted at 37 ° C, and as a result of confirming the reaction product over time by thin layer chromatography and HPLC, as shown in Fig. 1 and Fig. 2, maltotetraose was produced. It was confirmed.
[0011]
The quality-improving composition of the present invention may be formed of the maltotetraose-producing enzyme alone as described above, but various additives and additives usually required for bread production other than maltotetraose-producing enzyme. Compositions with added dosage forms are used.
[0012]
Various additives and excipients include raw cereal powder, yeast, yeast food, salt, sugar, oils and fats, as well as skimmed milk powder, eggs, polysaccharides, seasonings as long as they do not interfere with the action of maltotetraose-producing enzyme , Fragrance, ascorbic acid, swelling agent (ammonium bicarbonate, sodium bicarbonate, etc.), bleach (ammonium persulfate, etc.), emulsifier (sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, etc.), calcium stearoyl sulfate, L- Cysteine hydrochloride, sodium carboxymethylcellulose, fruit, coffee extract, spices can be added.
[0013]
The maltotetraose-producing enzyme to be used does not necessarily need to be a highly purified high-purity product, and may be a crude enzyme product in which cells have been removed from the culture solution, or a portion of the crude enzyme product may be used. Any semi-refined product obtained by purification may be used.
[0014]
The method of adding the bread quality improving composition containing the maltotetraose-producing enzyme of the present invention when preparing the dough is not particularly limited as long as they are uniformly dispersed in the dough. For example, you may add simultaneously with any raw materials, such as wheat flour, and may melt | dissolve in water and add beforehand.
[0015]
The addition amount of the quality improving composition at the time of bread dough adjustment is 0.01 to 10 units, preferably 0.05 to 3.0 units, based on 1 g of wheat flour as the maltotetraose producing enzyme activity.
[0016]
After adding the quality improving composition, it is preferable to keep the temperature constant for a certain period of time. That is, it is preferable to keep the temperature at 20 to 50 ° C. for about 30 minutes or more, and this corresponds to the fermentation process of bread.
[0017]
Maltotetraose is continuously supplied into the bread dough to which the G4 producing enzyme is added, and since these oligosaccharides are gradually produced, there is an advantage that yeast fermentation is not suppressed. The bread after baking is solidified because the solidified starch recrystallizes and ages, but the starch in the dough is appropriately decomposed by the G4 producing enzyme in the quality improving composition of the present invention. Can prevent bread from aging.
[0018]
After adding the quality improving composition of this invention and manufacturing bread dough, bread can be manufactured by a normal method. Moreover, as a method of freezing bread dough, there are cases where it is frozen after mixing, after forming, after final proofing, or the like. These are each used in the usual way after thawing.
[0019]
In addition, maltotetraose production enzyme activity is measured as follows.
An appropriate amount of enzyme is added to 0.5 ml of 2% soluble starch dissolved in 0.1 M phosphate buffer (pH 7.0), and the total amount is adjusted to 1.0 ml with water and reacted at 40 ° C. Under this condition, the amount of enzyme that produces a reducing sugar corresponding to 1 micromole of glucose per minute is defined as 1 unit.
[0020]
EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to this.
【Example】
Example 1 Effect of maltotetraose-producing enzyme on bread-making properties One-loaf bread was produced by the no-time method according to the following formulation and production procedure.
[0021]
Blended flour 100% 2000g
Sugar 5% 100g
Salt 2% 40g
Shortening 4% 80g
Yeast 3% 60g
Ascorbic acid 20ppm 40mg
Water 69% 1380ml
Based on the above formulation, enzymes were added as follows.
Formulation 1: No enzyme preparation added Formulation 2: 221 units of G4 producing enzyme added Formulation 3: 593 units of G4 producing enzyme added
(1) Mixing:
"Low speed 4 minutes"-"High speed 4 minutes"-"Shortening added"-"Low speed 1 minute"-"Medium speed 4 minutes"-"High speed 4 minutes"
(2) Soaking temperature: 27-29 ℃
(3) Fermentation: 27 ℃, 30 minutes
(4) Division: Dough weight 450g
(5) Bench: 30 minutes
(6) Proof: 38 ℃, 3.5cm above pan case mold
(7) Firing: 230 ° C, 25 minutes [0022]
The bread produced under the above-mentioned conditions was evaluated. That is, the bread volume and specific volume were measured by the Rape seed Replacement method, and the softness of the bread crumb was determined by measuring the indentation strength with a rheometer under the following conditions.
Bread crumb softness measurement method (1) Sample: Bread crumb 2cm thick
▲ 2 ▼ Plunger: φ25 mm circular flat plate plunger ▲ 3 ▼ Pushing strength: 2cm / min
▲ 4 ▼ Pushing: Push until the crumb thickness of the bread reaches 0.5 cm and measure the stress at that time. ▲ 5 ▼ Storing bread: 20 ℃
[0023]
[Table 1]
[0024]
Further, the bread dough was molded, frozen in a blast freezer, stored at -20 ° C for 3 months, thawed and subjected to final proofing at 38 ° C, and the baked bread was similarly evaluated.
[0025]
[Table 2]
[0026]
In all items, the bread dough and bread to which the maltotetraose-producing enzyme was added were superior to the case in which no bread was added.
[0027]
By adding maltotetraose-generating enzyme to wheat flour, α-1,4-bonds in the wheat starch are cleaved, and most of the substances produced by the cleavage are maltotetraose. In the reaction, a small amount of other substances (glucose or 3 or less oligosaccharides) is also produced. In this way, not only maltotetraose but also a small amount of glucose or an oligosaccharide having 3 or less glucoses is produced, which is a better nutrient source for yeast. That is, for yeast, fermentable substances are supplied in abundance, so that fermentation proceeds rapidly. In addition, starch (glycoprotein) bound to the gluten matrix is also partially decomposed to form micropores in the gluten structure, thus improving bread extensibility and preventing solidification of bread after production. Useful.
[0028]
Moreover, since the produced maltotetraose has a strong ability to bind to water, it works advantageously when freezing bread dough. That is, since the moisture contained in the bread dough is absorbed, the formation of ice crystals leading to the destruction of the gluten matrix is suppressed, so that the bread volume is not impaired.
【The invention's effect】
According to the present invention, bread dough is easy to handle without being sprinkled with flour etc., does not require additives for moisture adjustment, improves the elasticity of the bread when baked, improves flexibility, and prevents solidification, Problems such as a decrease in bread volume due to frozen dough can be prevented, and no emulsifier can be added or the amount added can be reduced.
[Brief description of the drawings]
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows a reaction product obtained by reacting soluble starch with a G4 producing enzyme and confirming the reaction product over time by thin layer chromatography.
FIG. 2 shows a reaction product obtained by reacting soluble starch with a G4 producing enzyme and confirming the reaction product over time by HPLC.
Claims (4)
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JP09103198A JP3842894B2 (en) | 1998-03-18 | 1998-03-18 | Bread quality improving composition and method for producing bread using the quality improving composition |
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JP09103198A JP3842894B2 (en) | 1998-03-18 | 1998-03-18 | Bread quality improving composition and method for producing bread using the quality improving composition |
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JP3842894B2 true JP3842894B2 (en) | 2006-11-08 |
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WO2018151185A1 (en) * | 2017-02-17 | 2018-08-23 | 味の素株式会社 | Method for producing yudane bread using enzyme |
JP7149930B2 (en) * | 2017-03-27 | 2022-10-07 | ナガセケムテックス株式会社 | Bread improving agent and/or improving composition |
JP7126363B2 (en) * | 2017-10-13 | 2022-08-26 | 株式会社Adeka | Fat and oil composition for bakery |
JP7286959B2 (en) * | 2017-12-05 | 2023-06-06 | 味の素株式会社 | Method for producing starch-containing food using enzyme |
JP7144167B2 (en) * | 2018-03-22 | 2022-09-29 | 株式会社Adeka | Bread improver |
JP7407522B2 (en) * | 2018-05-09 | 2024-01-04 | ミヨシ油脂株式会社 | Oil and fat composition for kneading confectionery and confectionery using the same |
JP2020178549A (en) * | 2019-04-23 | 2020-11-05 | 日清オイリオグループ株式会社 | Oil composition for bakery, bakery dough and bakery products |
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