Japanese firm Yugengaisha Soi got US patent 6183787 6 February for ‘Quality improver for use in producing bread.’
Current players in this technology, besides Yugengaisha Soi, are Gist-brocades, Quest International and Kyowa Hakko Kogyo Co.
Abstract:
A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin.
Preferably it further contains mevalonolactone and/or mevalonic acid or a lactic acid fermentation product of soy bean. A seed dough is obtained by kneading cereal powder, yeast, and the quality improver for producing bread and subjecting the mixture to primary fermentation. The bread has a sufficient volume, a good shape, a soft feeling upon eating, a good flavor (fragrance and taste), excellent storage stability and contains vitamins, proteins and minerals abundantly. The seed dough containing the quality improver can be circulated.
First of 9 Claims:
A quality improver for producing bread, comprising at least one component
(i) selected from the group consisting of malt, rice fermentation product, and wheat fermentation product and
(ii) biotin.
