| 摘要 |
<p>QUALITY IMPROVER FOR DOUGHS A quality improver for frozen doughs comprising at least one emulsifier selected from glycerin fatty acid esters, polyglycerin fatty acid esters, diacetyl tartaric acid esters of monoglyceride, succinic acid esters of monoglyceride, sucrose fatty acid esters, soybean phospholipids, calcium stearoyl lactylate and sodium stearoyl lactvlate mixed with wheat gluten, and the resulting mixture is combined with at least one polymeric substance selected from alginic acid, sodium alginate, propylene glycol alginate and xanthan gum, and at least one compound selected from cystine, sodium hyposulfite, protease, lactic acid and lactate are combined therewith.</p> |
