Improving quality of flour-baked compositions
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United States of America Patent
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Oct 8, 2002
Grant Date -
N/A
app pub date -
Apr 7, 2000
filing date -
Oct 12, 1998
priority date (Note) -
Expired
status (Latency Note)
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Abstract
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.
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