| 摘要 |
PURPOSE:To improve the quality of a dough and product, by adding a food quality improver consisting of a specific phospholipid, calcium (sodium) stearyllactate and sugar ester of a fatty acid to a food raw material. CONSTITUTION:A food quality improver consisting of (A) a phospholipid with >=50mol% monoacyl glycerophospholipid content therein and (B) one or more of (i) calcium stearyllactate or sodium stearyllactate and (ii) a sucrose ester of a fatty acid is added to a food raw material, e.g. bread, sponge cake, coffee whitener, noodles, etc., to improve the quality of a dough of the food raw material and product utilizing improved emulsifying power of the above-mentioned improver. |
