BAKERY PRODUCT CONDITIONER FOR WATER-ROUX STARTER, WATER-ROUX STARTER FOR BAKERY PRODUCT, BAKERY PRODUCT AND MANUFACTURING METHOD OF WATER-ROUX STARTER FOR BAKERY PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide a bakery product conditioner for a water-roux starter for manufacturing a bakery product that is non-sticky while having a springy texture.SOLUTION: A bakery product conditioner for a water-roux starter satisfies the following (A) and (B), and preferably has the content of phospholipid derived from milk of 2 mass% or more in a solid content: (A) being an aqueous solution containing milk protein and phospholipid derived from milk, with 1 to 15 pts.mass milk protein based on 1 pt.mass phospholipid derived from milk; and (B) having pH of 2.5 to 6.4.SELECTED DRAWING: None