| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a quality improver for steamed bread enabling production of crunching and meltable steamed bread without causing stickiness and loss in volume in a heating vessel when warming frozen steamed bread in the heating vessel. <P>SOLUTION: The quality improver for steamed bread contains alginic ester and foaming powdery oil and fat, wherein the alginic ester accounts for 20-80 mass% and the foaming powdery oil and fat accounts for 20-80 mass% in the quality improver. <P>COPYRIGHT: (C)2008,JPO&INPIT |
