| 摘要 |
PROBLEM TO BE SOLVED: To provide high-quality bread without using any food additive as a chemically synthesized product and with no problem in workability. SOLUTION: A modifier for bread dough is provided, comprising powdery lipids being 10% or less in the elution percentage defined by the formula: elution percentage(%) = (oil fraction(g) in filtrate)/(oil fraction(g) in the powdery lipids)×100. The elution percentage is determined through the following procedure: 100 g water is put into a beaker and heated to 40°C. Then, 1.5 g of the powdery lipids is added to the water under stirring with a magnetic stirrer followed by stirring for 20 min while keeping at 40°C±1°C. Thereafter, the contents in the beaker are put to suction filtration using a specific quantitative filter paper and the oil fraction in the resultant filtrate is extracted with chloroform and ethanol. COPYRIGHT: (C)2007,JPO&INPIT
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