BREAD-MAKING MODIFIER, EMULSIFIED FAT COMPOSITION FOR BREAD MAKING, AND BREAD

摘要

PROBLEM TO BE SOLVED: To provide a bread having a soft texture to be kept for a longer time, and a bread modifier effective in manufacturing the bread.SOLUTION: A bread-making modifier includes a lactic acid fermentation product of soybean protein material formed of a soybean protein material A with a proportion of lipophilic protein in total protein to have an LCI value of 40% or less. An emulsified fat composition for bread making includes a lactic acid fermentation product of the soybean protein material A. A bread includes a lactic acid fermentation product of the soybean protein material A.