| 摘要 |
PROBLEM TO BE SOLVED: To obtain a glazing agent for bread, capable of imparting excellent luster to baked bread without causing stickiness on the surface thereof by applying the glazing agent on the surface of baked bread, and capable of keeping a stably emulsified condition even when the pH of the glazing agent is lowered under the influence of the pH of baked bread during the process of applying a glazing agent. SOLUTION: This glazing agent for bread is characterized in that a dextrin and emulsion stabilizers, i.e., a sucrose fatty acid ester, a polyglycerol fatty acid ester and a whey protein are included in an oil-in-water emulsion using edible oil and fat. |
