| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide bread crumbs excellent in crisp texture and solubility in a mouth and capable of maintaining the texture even after preservation for a long period of time, and to provide a bread crumb production method, a bread crumb improving agent, and a bread crumb improving method used for the bread crumb production method. <P>SOLUTION: The bread crumb improving agent contains at least either one of a culture solution of Lactobacillus plantarum (FERM P-21534) and a processed product thereof. <P>COPYRIGHT: (C)2011,JPO&INPIT |
