| 摘要 |
PROBLEM TO BE SOLVED: To provide an improvement material for a dried frozen bread dough, for producing the dried frozen bread dough capable of obtaining a bread having a fixed volume and stable quality, regardless of a refrigeration period, or regardless of the kind of the bread dough.SOLUTION: An improvement material for a dried frozen bread dough contains alginate as an active ingredient, further contains succinic acid monoglyceride and/or diacetyl tartrate monoglyceride as organic acid monoglyceride, and has a form of a plastic water-in-oil type emulsified fat composition. A dried frozen bread dough containing the improvement material, and a bread obtained by heating the dough are also provided.SELECTED DRAWING: None |
