| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a bakery product that is excellent in work efficiency when producing and that provides sufficient volume and has excellent taste and texture. <P>SOLUTION: The bakery product includes the following components (A), (B) and (C): (A) 0.04-0.8 mass% of alginic acid propylene glycol ester, (B) 0.01-2 mass% of monoacylglycerol excluding organic acid monoacylglycerol, (C) 0.01-1 mass% of organic acid monoacylglycerol, based on 100 mass% of wheat flour. <P>COPYRIGHT: (C)2012,JPO&INPIT |
