Frozen dough conditioners.

摘要

The present invention provides a frozen dough conditioner for preventing the freezing damages, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes. The invention is directed to a powdery or granule conditioner for frozen dough. The composition is prepared by spraying and drying an aqueous solution or dispersion having pH 4 through 9, wherein the aqueous solution or dispersion contains: (A) a sucrose fatty acid ester having HLB of not less than 5; (B) diacetyl tartaric acid monoglyceride; (C) a fatty acid monoglyceride; and (D) one or a plurality of sugars.