MODIFIER FOR BREAD

摘要

PROBLEM TO BE SOLVED: To provide a modifier for bread that has the bread volume-increasing effect and the aging-inhibiting effect and can be uniformly mixed in the bread dough as it is in the powdery form without coagulation dispensing with a chemically synthesized product. SOLUTION: The objective modifier for bread comprises (A) fine powdery particles of polysaccharide of which >=60 wt.% have particle sizes of 1-15μm are adhered to yolk powder particles and (B) white egg hydrolyzate.