| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide breads and doughnuts hardly causing deformation and cave-in, having soft and elastic state after baked or fried and improved in shape retention, mechanical tolerance and palatability. <P>SOLUTION: The breads and doughnuts are produced by adding therein a dough conditioner containing an alginate ester, wherein the dough conditioner contains at least one selected from polysaccharides, saccharides, fibers, starches, proteins, dairy products, calcium preparations, pH regulators, emulsifiers and enzymes. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
