| 摘要 |
PURPOSE:To improve extremely physical properties of dough such as promotion of dough formation during mixing, etc., and to improve quality of bread, by adding mannosyl erythritol lipid to wheat flour (product containing it). CONSTITUTION:Wheat flour (product containing it) is blended with preferably 0.01-5.0wt.% mannosyl erythritol lipid shown by the formula (RCO is 7-20C aliphatic acyl, and bonded to any hydroxyl group on mannose of two saccharides), to improve quality of wheat flour product (e.g., bread, noodles, cake, fibrous sizing for fibers, adhesive, etc.). |
