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:

How well do you really know your competitors?

Access the most comprehensive Company Profiles on the market, powered by GlobalData. Save hours of research. Gain competitive edge.

Company Profile – free sample

Thank you!

Your download email will arrive shortly

Not ready to buy yet? Download a free sample

We are confident about the unique quality of our Company Profiles. However, we want you to make the most beneficial decision for your business, so we offer a free sample that you can download by submitting the below form

By GlobalData
Visit our Privacy Policy for more information about our services, how we may use, process and share your personal data, including information of your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.

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