| 摘要 |
A quality improver for frozen doughs wherein (1) emulsifiers comprising at least one of 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 lactylate are mixed with (2) wheat gluten, and the resulted mixture are combined with (3) polymeric substances comprises at least one of alginic acid, sodium alginate, propylene glycol alginate and xanthan gum, and (4) at least one selected from cystine, sodium hyposulfite, protease and lactic acid and lactate are combined therewith. |
