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.
     
By Navroz Havewala, just-food.com correspondent