| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a frozen bread dough improving agent to be added to bread to improve appearance and palatability of bread prepared by a frozen dough bread-making process, and to provide frozen bread dough imparted with freeze resistance, and bread having good appearance and inner phase even after baking, especially bread having soft and moist texture. Ž<P>SOLUTION: The frozen bread dough improving agent includes a polyglycerol fatty acid ester having an HLB of ≥9 as an essential component, wherein the polyglycerol constituting the polyglycerol fatty acid ester has an average polymerization degree of ≥3 and the constituent fatty acid includes behenic acid. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
|
