| 摘要 |
PROBLEM TO BE SOLVED: To obtain a quality improver composed of a sucrose fatty acid ester as the major ingredient, capable of improving properties of dough, and outer appearance and palate feeling of flour products in which it is used, and useful for production of bread and noodles by keeping a diester content at a specific level or more. SOLUTION: This quality improver, composed of a sucrose fatty acid ester as the major ingredient, is for flour products, wherein 2 out of 8 hydroxyl groups in the sucrose molecule are bound to a higher fatty acid through the ester bonds and the ester contains diester(s) at 40% or more. It is preferable that the flour contains the improver at 0.05 to 5 wt.%. |
