| 摘要 |
PROBLEM TO BE SOLVED: To provide bread preventing dough running or caving. SOLUTION: The bread is obtained by formulating a complex of plant sterols with an egg yolk lipoprotein. It is unexpectedly found that the complex of the plant sterols with the egg yolk lipoprotein can easily be mixed with white flour, etc., and dispersed in the dough without forming undissolved lumps and the bread formulating the complex is further prevented from the dough running or caving. COPYRIGHT: (C)2007,JPO&INPIT
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