| 摘要 |
PROBLEM TO BE SOLVED: To provide bread dough which is made into breads that keeps, in time lapse, its soft, crispy and gently broken food texture after baking.SOLUTION: Bread dough contains 100 pts.mass of starches, 0.2 to 3 pts.mass of malted rice as a solid content, and 0.05 to 2 pts.mass of a hydrate of lipophilic emulsifier. It is preferred that the hydrate of lipophilic emulsifier is contained in such a form being present in the water phase of a plastic protected oil composition. Breads which are made by baking the bread dough keeps, in time lapse, its soft, crispy, and gently broken food texture. |
