| 摘要 |
PROBLEM TO BE SOLVED: To provide a dough improver not only enabling the volume of bread to be increased, and manifesting the effects for inhibiting hardening and aging of the bread with time, but also enabling the operability at preparation of bread dough to be improved; to provide the dough for the breads obtained by using the improver; and to provide a method for producing the breads by using the improver. SOLUTION: A fatty acid ester of a polyoxyethylenesorbitane is used as the dough improver, and formulated with the bread dough so that the added amount based on 100 pts. wt. flour is 0.05-1.0 pts. wt. The constituent fatty acid of the fatty acid ester of the polyoxyethylenesorbitane is one or more kinds selected from the group consisting of lauric acid, myristic acid, palmitic acid, oleic acid, linoleic acid and behenic acid, and the moles of the added ethylene oxide are 5-40. COPYRIGHT: (C)2005,JPO&NCIPI
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