| 摘要 |
PURPOSE:To obtain improved dough providing cookies and pies having excellent textures and noodles having smooth texture, suppressing reduction in quality even in freezing dough of bread by adding an emulsifying agent comprising lecithin-gluten complex to dough. CONSTITUTION:The objective dough such as bread dough, cookie dough, pie dough, noodle dough, sponge cake dough and hot cake dough, blended with an emulsifying agent comprising a lecithin-gluten complex (blending ratio of lecithin and gluten is preferably 2:1-20:1 by weight). |
