Improvers for bread, pastries, or noodles

Abstract

This invention provides a novel improving agent that can improve the physical properties of bread, confectionery, or noodle dough, as well as the texture of bread, confectionery, or noodles. [Solution] A bread, confectionery, or noodle improver characterized by containing a nuclease.

Description

Technical Field

[0001] The present invention relates to an improved technology for bread, confectionery, or noodles.

Background Art

[0002] Conventionally, various texture improvers for improving the texture of foods have been developed. For example, potassium bromate is used to make the texture of bread moist and smooth. However, this potassium bromate tends to be regarded as a carcinogenic substance.

[0003] Also, ascorbic acid and enzymes such as amylase and protease are used as texture improvers (see, for example, Patent Documents 1 and 2). However, since they may simultaneously have an adverse effect on the physical properties of the dough, there is a problem that they are difficult to handle in actual production sites.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Therefore, an improver for foods without the conventional problems is required.

[0006] An object of the present invention is to provide a novel improver capable of improving the physical properties of the dough of bread, confectionery, or noodles and the texture of bread, confectionery, or noodles.

Means for Solving the Problems

[0007] As a result of diligent research to solve the above problems, the inventors of the present invention discovered that nucleases can unexpectedly improve the physical properties of bread, confectionery, or noodle dough and improve the texture of bread, confectionery, or noodles, thus completing the present invention.

[0008] In other words, the present invention is as follows: [1] A texture improver for bread, confectionery, or noodles, characterized by containing a nuclease. [2] The texture improver according to [1] above, further characterized by containing at least one enzyme selected from protease, amylase, and pectinase. [3] The improver described in [1] or [2] above, characterized in that it is a texture improver. [4] The improver described in [1] or [2] above, characterized in that it is a fabric improver. [5] Dough for bread, confectionery, or noodles, characterized by containing any of the texture-improving agents described in [1] to [4] above. [6] Bread, confectionery, or noodles characterized by being treated with any of the texture-improving agents described in [1] to [4] above. [7] A method for producing bread, confectionery, or noodles, characterized by bringing the dough for bread, confectionery, or noodles into contact with any of the texture-improving agents described in [1] to [4] above, shaping it, and heating it. [Effects of the Invention]

[0009] The improving agent of the present invention can improve the physical properties of bread, confectionery, or noodle dough, as well as the texture of bread, confectionery, or noodles. [Brief explanation of the drawing]

[0010] [Figure 1] This is a photograph of the dough during the gluten check process in Example 1. [Figure 2] This is a photograph of the dough during the gluten check process for Comparative Example 1. [Modes for carrying out the invention]

[0011] <Bread, pastry, or noodle improver> The bread, confectionery, or noodle improver of the present invention (hereinafter sometimes simply referred to as the improver of the present invention) is characterized by containing a nuclease.

[0012] The improver of the present invention can improve the physical properties of bread, confectionery, or noodle dough by adding it to the dough, and can also improve the texture of the bread, confectionery, or noodles produced. Therefore, the improver of the present invention can be used as a dough improver for bread, confectionery, or noodles (hereinafter sometimes simply referred to as a dough improver), and can also be used as a texture improver for bread, confectionery, or noodles (hereinafter sometimes simply referred to as a texture improver). The improver of the present invention may have either a dough improving function or a texture improving function, or both.

[0013] The improved state of the dough is not particularly limited as long as it is a more desirable state compared to when the improving agent of the present invention is not added, but for example, a state in which the dough is easier to handle can be mentioned.

[0014] Examples of conditions that make dough easy to handle include improved extensibility, reduced stickiness, reduced adhesion, increased firmness and durability, increased elasticity, the ability to maintain its shape after being stretched, reduced time required to bring the dough together, ease of handling, and the ability to be rolled thinly without tearing. The ability to be rolled thinly without tearing can also be described as a property that does not tear even when lightly touched after being rolled thinly, and this is a desirable physical property, especially for bread dough. This property can be evaluated by a gluten check, which confirms the degree of gluten formation in the dough.

[0015] In addition, examples of improved textures include aspects such as being fluffy, having increased tensile strength, improved melt-in-the-mouth property, being crispy, having a better mouthfeel, being moist, having better chewiness, and improved disintegration. Further, as a result of the improved texture, there is also an effect of making it easier to feel deliciousness. For example, when the melt-in-the-mouth property is improved, it becomes easier to feel the deliciousness of creamy butter, and when the texture is fluffy, the aroma of the ingredients spreads in the mouth, making it easier to feel deliciousness.

[0016] Generally, food improvers have some other adverse effects (drawbacks) accompanying the attainment of a certain improvement effect. However, since the improver of the present invention has almost no adverse effects (drawbacks) accompanying the improvement effect, it is very convenient in actual practice.

[0017] (Nuclease) The nuclease used in the present invention is not limited in type as long as it is an enzyme (nucleic acid degrading enzyme) involved in the hydrolysis of nucleic acids and their degradation products such as nucleotides and nucleosides. Examples include ribonuclease and deoxyribonuclease. Among these, since most of the nucleic acids in the living body are ribonucleic acid (RNA), ribonuclease, which is an enzyme involved in RNA degradation, is preferred. As ribonuclease, those having 5'-phosphodiesterase activity are preferred. Examples of such nuclease include Nuclease Amano G from Amano Enzyme Inc. and Sumiteam NP from Shin Nippon Chemical Co., Ltd. One unit showing 5'-phosphodiesterase activity can be represented, for example, by the amount of enzyme that releases 1 μmol of phosphoric acid per minute by acting on adenosine-3'-monophosphate (3'-AMP) as a substrate under the conditions of pH 5.0 and 70°C.

[0018] The nuclease may be derived from a microorganism or may be chemically synthesized. Further, the nuclease used in the present invention may be a crude enzyme or a purified enzyme. The origin of the nuclease in the present invention is not particularly limited, and it may be a filamentous fungus or a bacterium. When a filamentous fungus is the origin, it is not particularly limited, and examples include the genus Aspergillus, Penicillium, Rhizopus, and Trichoderma. In the case of the genus Penicillium, it is preferably Penicillium citrium, and in the case of the genus Aspergillus, it is preferably Aspergillus niger. When a bacterium is the origin, examples include the genus Bacillus and Lactobacillus. Commercially available nucleases having Penicillium citrium as the origin include Nuclease Amano G from Amano Enzyme Co., Ltd. and Sumiteam NP from Shin Nippon Chemical Co., Ltd.

[0019] The content of the nuclease in the improver of the present invention may be contained within a range that exhibits the effects of the present invention. For example, 0.1 to 10000 units are preferable, 1 to 5000 units are more preferable, and 10 to 1500 units are even more preferable with respect to 1 g of the improver.

[0020] The improver of the present invention can also contain other enzymes other than the nuclease. Examples of suitable other enzymes include protease, amylase, and pectinase.

[0021] Although protease and amylase are used as enzymes for improving the texture in bread, confectionery, or noodles, generally, they tend to loosen the dough and deteriorate the coherence of the dough. The improver of the present invention can prevent the deterioration of the physical properties of the dough caused by protease and amylase and can also improve it more than this deterioration. That is, when the improver of the present invention contains protease and amylase, the physical properties of the dough can be made better and the texture can be made even better. Furthermore, although pectinase is not commonly used to improve dough, in this invention, combining it with nuclease can improve the physical properties of the dough and further enhance its texture.

[0022] When other enzymes are included in the improving agent of the present invention, the ratio of nuclease to other enzymes can be appropriately adjusted between 100:1 and 1:100.

[0023] The improving agent of the present invention may include common food materials in addition to enzymes. Examples of such food materials include excipients such as dextrin, water-retaining agents, seasonings, flavorings, and colorings.

[0024] Foods produced using the improving agent of the present invention include bread, confectionery, or noodles. The types of bread are not particularly limited and include, for example, sliced ​​bread, rolls, steamed buns, fried bread, sweet buns, prepared breads, naan, pizza, steamed meat buns, steamed bean paste buns, etc. The types of confectionery are not particularly limited as long as they use dough and include, for example, cookies, biscuits, pies, cakes, donuts, protein bars, cereal bars, etc. The types of noodles are not particularly limited but include, for example, pasta, ramen, tsukemen, udon, kishimen, soba, yakisoba, etc.

[0025] <Bread, pastry, or noodle dough> The dough for bread, confectionery, or noodles according to the present invention is characterized by containing the above-mentioned improving agent of the present invention.

[0026] The dough is not particularly limited as long as it can be used to manufacture bread, confectionery, or noodles. For example, it may be mainly made from flour derived from grains such as wheat, rice, beans, corn, or potatoes. In addition, the dough may contain, as appropriate, sugars, sugar alcohols, high-intensity sweeteners, inorganic salts, amino acids, nucleic acids, organic acids, vitamins, oils and fats, dietary fiber, pH adjusters, antioxidants, emulsifiers, flavorings, starch, modified starch, protein, milk, cheese, yogurt, eggs, yeast, baking powder, fruit juice, nuts, etc.

[0027] In this invention, "dough" refers to the state before heat treatment for making a product, and includes dough that has been molded into a product form. Specifically, examples include frozen bread dough, frozen confectionery dough, and frozen noodle dough before they are molded into a product form, as well as frozen bread dough, frozen confectionery dough, and frozen noodle dough that have been molded into a product form.

[0028] The content of the improving agent of the present invention in the dough of the present invention is preferably 0.001 to 1000 units per 1 g of dough, more preferably 0.01 to 100 units, and even more preferably 0.1 to 10 units.

[0029] <Bread, confectionery, or noodles, and methods for producing the same> The bread, confectionery, or noodles of the present invention are characterized by being treated with the above-described improving agent of the present invention. The bread, confectionery, or noodles of the present invention may contain the nuclease in an inactivated state or in an active state.

[0030] Furthermore, the bread, confectionery, or noodles of the present invention can be manufactured by bringing the dough for the bread, confectionery, or noodles into contact with the improver of the present invention, shaping it, and then heating it. Heating the dough to which the improver of the present invention has been applied improves the texture of the bread, confectionery, or noodles produced.

[0031] The timing of contacting the dough with the improving agent of the present invention is not particularly limited. The improving agent may be brought into contact with the dough after mixing, kneading, etc., all the dough materials to some extent, and then mixing, kneading, etc., or some of the dough materials may be mixed, kneading, etc., then the improving agent may be brought into contact with the dough, and then the remaining dough materials may be added and mixed, kneading, etc., and then mixed. It may also be brought into contact with the dough after shaping, but in order to fully enjoy the effects of the present invention, it is preferable to bring it into contact with the dough at the stage of mixing, kneading, etc., before shaping.

[0032] The mixing, kneading, and preparation of the dough may be done by hand or using equipment such as a kneader. The amount of water in the dough is not particularly limited; it can be a "high-hydration" dough with a high water content, or a dough with a typical water content. Note that "hydration" is not limited to the addition of water itself, but also includes the addition of ingredients that contain water.

[0033] The method for bringing the improver of the present invention into contact with the dough is not particularly limited as long as it can result in the dough containing the improver. Examples include directly adding the improver to the dough of bread, confectionery, or noodles, or immersing the dough of bread, confectionery, or noodles in an aqueous solution of the improver.

[0034] In the case of confectionery dough, it is also possible to mature the dough before heating. There are no particular limitations on the number of maturation steps, storage temperature, or maturation time, but for example, it can be matured overnight in a refrigerator. This allows the improver to thoroughly penetrate the entire dough.

[0035] Furthermore, dough to which the improver of the present invention has been added can be fermented before heating. There is no limit to the number of fermentation steps; it may be performed once, or it may be performed twice, with primary and secondary fermentation. There are no particular limitations on the temperature or time during fermentation.

[0036] All heating methods used in the production of bread, confectionery, or noodles can be applied to the shaped dough, including baking, oil heating, steaming, water bath heating, boiling, microwave heating, superheated steam heating, and hot air heating. Furthermore, heating methods may be combined as appropriate; for example, steaming and baking may be performed simultaneously using a steam-equipped convection oven. Enzymes generally exert their effects in the presence of heat and moisture, becoming active as the temperature rises and gradually becoming inactive at high temperatures.

[0037] The heating temperature and heating time are the same as those used when manufacturing ordinary bread, confectionery, or noodles, and are not particularly limited. The set temperature of the equipment used to heat the dough is not particularly limited, but for example, it is about 150-300°C for bread, about 100-250°C for confectionery, and about 60-180°C for noodles. The heating time is not particularly limited, but for example, it is about 5 minutes to 3 hours. [Examples]

[0038] The present invention will be described in more detail below with reference to examples.

[0039] [Examples 1-3: Bread] (enzyme) As the nuclease, we used Nuclease Amano G from Amano Enzyme Co., Ltd. Nuclease Amano G is an enzyme derived from Penicillium citrium, and its enzyme activity is 7000 units / g (nuclease activity: Amano Method 2). Furthermore, Novomyme's Novamyl 3DBG was used as the amylase, and Shin Nippon Chemical's Sumizyme LPL was used as the protease.

[0040] (Manufacturing) As Comparative Example 1, 125g of Camellia (wheat flour from Nisshin Flour Milling Co., Ltd.), 10g of margarine, 10g of sugar, 3g of skim milk powder, 3g of salt, 2g of dry yeast, and 85g of water were added to a bread maker and the dough was kneaded. In addition, in the test groups other than Comparative Example 1, the various ingredients shown in Table 1 were further added and the dough was kneaded. Note that the enzyme ratio is a ratio to the dough weight (the same applies to the following examples).

[0041] Afterward, the dough underwent a primary fermentation (temperature 27°C, humidity 75%) for 60 minutes, followed by a secondary fermentation (temperature 38°C, humidity 80%) for 60 minutes, and then the bread was baked at 210°C for 10 minutes.

[0042] (Evaluation of the fabric) We evaluated how well the dough held together after kneading. As specific indicators of manageability, hardness, extensibility, and stickiness were evaluated on a 10-point scale to confirm how these were improved and whether any adverse effects occurred when the improver of the present invention was added. Furthermore, as a specific indicator of manageability, a gluten check was performed and the degree of gluten formation was evaluated on a 10-point scale. Photographs of the dough during the gluten check process are shown in Figure 1 (Example 1) and Figure 2 (Comparative Example 1). The dough of Example 1 was supple and difficult to tear, and had formed firm, resilient gluten.

[0043] The specific evaluation method involved assessing the dough's consistency before primary fermentation as "cohesion." ○ indicates that there were no particular problems compared to Comparative Example 1, and the dough was generally easier to handle. △ indicates that there were worse physical properties compared to Comparative Example 1, and overall the dough was more difficult to handle.

[0044] Furthermore, specific items such as "hardness," "extensibility," "stickiness," and "gluten formation" were evaluated on a scale of 1 to 10 according to the following criteria. For Comparative Example 1, all items were scored at 5 points (standard).

[0045] "Hardness" 1 point: Weak (soft) ← 5 points: Standard → 10 points: Durable (hard) "Extensibility" 1 point: Not very stretchy ← 5 points: Standard → 10 points: Very stretchy "Stickiness" 1 point: Sticky ← 5 points: Standard → 10 points: Not sticky "Gluten formation" 1 point: Easily cut ← 5 points: Standard → 10 points: Flexible and difficult to cut

[0046] The evaluation was conducted by three experts involved in food development.

[0047] [Table 1]

[0048] As shown in Table 1, in Example 1, which used nuclease, an overall improvement in dough cohesion and all evaluation items was observed. In Comparative Example 2, which used amylase, and Comparative Example 3, which used protease, hardness and stickiness worsened, but in Examples 2 and 3, which combined nuclease and nuclease, hardness and stickiness were improved. In Reference Example 1 (ascorbic acid), the extensibility was poor.

[0049] (Evaluation of bread texture) The texture of the baked bread was evaluated. Comparative Example 1 (blank) received many negative evaluations, such as being dry and lacking chewiness. On the other hand, Example 1, in which nuclease was added, had a moist texture without dryness compared to Comparative Example 1, and was improved to a desirable bread texture that was both fluffy and chewy.

[0050] In Comparative Example 2, both the advantages and disadvantages of amylase were evident. While the softer texture contributed to a melt-in-the-mouth quality, many negative evaluations noted a sticky, chewy texture during chewing. In contrast, Example 2, which used nuclease in combination, reduced the sticky texture during chewing, resulting in a more palatable texture.

[0051] In Comparative Example 3, while the bread had a fine, fluffy texture that melted easily in the mouth, it lost the pleasant chewiness inherent in bread. On the other hand, in Example 3, where nuclease was used in combination, the bread's natural and pleasantly chewy texture was restored, resulting in an improved texture.

[0052] In Reference Example 1, while the dryness of the product was reduced and improved compared to Comparative Example 1, there were negative evaluations such as an artificial smell and sourness characteristic of ascorbic acid, and a chewy texture.

[0053] [Example 4: Bread] Sumizyme PME from Shin Nippon Chemical Co., Ltd. was used as the pectinase. Comparative Example 4, in which 0.006% pectinase was added to the dough, and Example 4, in which 0.003% pectinase and 0.003% nuclease were added, were prepared in the same manner as in Example 1.

[0054] While the dough in Comparative Example 4 lacked extensibility, the dough in Example 4 was improved to be supple with excellent extensibility. Furthermore, the bread of Example 4 had a more pleasant texture and melted more easily in the mouth than the bread of Comparative Example 4.

[0055] [Example 5: Bread] Sumizyme NP from Shin Nippon Chemical Co., Ltd. was used as the nuclease. Sumizyme NP is a nuclease with 5'-ribonuclease activity of 13,000 units / g and is derived from Penicillium citrium. The bread of Example 5, in which 0.006% of sumizyme NP was added to the dough, was prepared in the same manner as in Example 1.

[0056] The bread dough of Example 5 exhibited superior extensibility compared to the bread dough of Comparative Example 1, and the baked bread had a moist texture.

[0057] [Example 6: Pie] Nuclease Amano G was used as the nuclease. As Comparative Example 6, a dough consisting of 50g strong flour, 30g weak flour, 6g granulated sugar, 2g salt, 60g butter, and 40g water was kneaded and left to rest in the refrigerator for 20 minutes. Furthermore, the dough was folded into thirds twice to a thickness of 5mm, and the process of resting in the refrigerator for 20 minutes was repeated three times (resulting in approximately 700 layers). The dough was cut out with a 5mm diameter cookie cutter and baked in a steam convection oven at 200°C for 18 minutes to produce pies. In addition, in Example 6, 0.006% nuclease was added to the dough.

[0058] The dough of Example 6 showed improved extensibility and easier handling compared to the dough of Comparative Example 6, which did not contain nuclease. Rolling out the dough thinly was also easier, and the time required was reduced from 13 minutes (Comparative Example 6) to 7 minutes (Example 6). In terms of texture, the pie of Example 6 was crispier and easier to eat than the pie of Comparative Example 6, and the rich buttery flavor was more pronounced. Furthermore, the pie of Example 6 was taller than the pie of Comparative Example 6, and its shape after baking was a beautiful circle, resulting in superior aesthetic appeal.

[0059] [Example 7: Pound Cake] Nuclease Amano G was used as the nuclease, and Sumizyme LPL was used as the protease. As Comparative Example 7-1, a dough consisting of 100g margarine, 100g granulated sugar, 90g whole egg, 100g cake flour, and 1g baking powder was kneaded, placed in a mold, and baked at 170°C for 20 minutes. Furthermore, a sample with 0.006% protease added was designated as Comparative Example 7-2, a sample with 0.006% nuclease added was designated as Example 7-1, and a sample with 0.003% nuclease and 0.003% protease added was designated as Example 7-2.

[0060] In Example 7-1, which used nuclease, the physical properties of the dough were good, and the texture was fluffy and melted in the mouth, unlike the dryness of Comparative Example 7-1, which was clearly an improvement. Furthermore, the pound cake in Example 7-1 was taller (43 mm) than that of Comparative Example 7-1 (39 mm). Furthermore, in Example 7-2, there were no drawbacks such as the dough becoming hard and difficult to knead compared to Comparative Example 7-2, and the quality of the dough was improved. In addition, Example 7-2 did not have the dryness seen in Comparative Example 7-2, and had a complex and delicious texture with appropriate firmness and chewiness. Moreover, the pound cake in Example 7-2 was taller (45mm) than that of Comparative Example 7-2 (41mm).

[0061] [Example 8: Cookies] Nuclease Amano G was used as the nuclease, and Sumizyme LPL was used as the protease. As Comparative Example 8-1, a dough consisting of 130g margarine, 100g granulated sugar, 30g whole egg, and 250g cake flour was kneaded, rolled out, cut into shapes, and baked at 170°C for 10 minutes. Furthermore, a sample with 0.006% protease added was designated as Comparative Example 8-2, a sample with 0.006% nuclease added was designated as Example 8-1, and a sample with 0.003% nuclease and 0.003% protease added was designated as Example 8-2.

[0062] In Example 8-1, which used nuclease, the dough was looser and easier to knead compared to Comparative Example 8-1. Furthermore, the texture was clearly improved, being crispy both inside and out, and melting easily in the mouth. Furthermore, in Example 8-2, the drawback of the dough being too hard and difficult to knead, which was present in Comparative Example 8-2, was improved. The dough became moderately loose and very easy to knead. Also, while Comparative Example 8-2 was only crispy on the surface, Example 8-2 was crispy both inside and out, and the degree of crispness was stronger and more delicious. In addition, Example 8-2 had a shape closer to a perfect circle than Comparative Example 8-2, and was superior in terms of aesthetic appeal.

[0063] [Example 9: Biscuits] Nuclease Amano G was used as the nuclease. As Comparative Example 9, a dough consisting of 30g strong flour, 20g weak flour, 10g granulated sugar, 25g margarine, and 15g water was kneaded, rolled out, cut into shapes, and baked at 180°C for 12 minutes. Furthermore, Example 9 was prepared by adding 0.006% nuclease.

[0064] In Example 9, which used nuclease, both the physical properties and texture of the dough were improved compared to Comparative Example 9. Specifically, although the total mixing time for the dough was 3 minutes, in Comparative Example 9, the gluten in the dough was not sufficiently formed, causing it to crumble and resulting in poor moldability, whereas in Example 9, the dough's cohesion was improved and its extensibility was enhanced. Furthermore, while Comparative Example 9 crumbled easily when chewed and had a monotonous texture, Example 9 had a crisp texture and melted well in the mouth.

[0065] [Example 10: Pasta] Nuclease Amano G was used as the nuclease. As Comparative Example 10, 150g of Camellia flour (wheat flour from Nisshin Flour Milling Co.), 25g of whole egg, 3g of salt, 2g of olive oil, and 55g of water were placed in a bread maker and the dough was kneaded for 15 minutes. 40g of dough was taken, shaped into a thin sheet, and then rolled out to a thickness of 3mm using a pasta machine to evaluate its tearability and extensibility. Additionally, the dough rolled out using the pasta machine was cut into 5mm wide strips, boiled in boiling water for 5 minutes, and the texture of the pasta was evaluated. Furthermore, a sample with 0.006% nuclease added was evaluated similarly as Example 10.

[0066] In Example 10, which used nuclease, both the physical properties and texture of the dough were improved compared to Comparative Example 10. Specifically, in Example 10, the dough was moderately loose, making it easier to handle. In addition, while Comparative Example 10 was chewy, it had a strong bite and poor melt-in-the-mouth texture, whereas in Example 10, the dough had a moderate firmness and melt-in-the-mouth texture, resulting in an improved overall texture.

[0067] [Example 11: Protein Bar] Nuclease Amano G was used as the nuclease. As comparative example 11, a dough consisting of 50g of chocolate, 10g of fat, 50g of soy protein, 10g of corn syrup, and 5g of water was kneaded, the dough was pressed into a rod shape, and a cereal bar was produced by baking it at 180°C for 12 minutes. Furthermore, Example 11 was prepared by adding 0.006% nuclease.

[0068] In Example 11, which used nuclease, the physical properties of the dough were good. Furthermore, regarding texture, while Comparative Example 11 had dryness and an unpleasant aftertaste, no such evaluations were observed in Example 11, and the texture was improved, resulting in a more palatable texture. [Industrial applicability]

[0069] The modifier of the present invention is industrially useful because it can be used to improve bread, confectionery, or noodles.

Claims

1. A bread, confectionery, or noodle improver characterized by containing a nuclease.

2. Furthermore, the improving agent according to claim 1 is characterized by containing at least one enzyme selected from protease, amylase, and pectinase.

3. The improving agent according to claim 1, characterized in that it is a texture improving agent.

4. The fabric conditioner according to claim 1.

5. A dough for bread, confectionery, or noodles, characterized by containing the improving agent described in any one of claims 1 to 4.

6. Bread, confectionery, or noodles characterized by being treated with the improving agent described in any one of claims 1 to 4.

7. A method for producing bread, confectionery, or noodles, characterized by bringing the dough for bread, confectionery, or noodles into contact with an improver described in any of claims 1 to 4, shaping it, and heating it.

Images