| 摘要 |
<p>The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C10-C24 fatty acid wherein at least 10. weight percent of said esters are monoesters and (2) a free C14-C20 fatty acid, a sodium or magnesium salt of a C14-C20 fatty acid or a pentaerythritol monoester of a C14-C20 fatty acid. Optionally, but preferably, the combination includes a third ingredient consisting of an enzyme product selected from alpha-amylase, amyloglucosidase and mold derived lipase.</p> |
