Bread quality improver and its manufacturing method, and bread manufacturing method

摘要

PROBLEM TO BE SOLVED: To provide a novel quality improver for bread and a method for producing the same, and a method for producing bread, which provide: a dough that has good extensibility and excellent stability and, when burning, good swelling and a large volume; and bread that has a fine internal phase and a very soft and moist texture.SOLUTION: Provided are: a quality improver for bread, comprising L-ascorbic acid or a salt thereof which is coated with at least one kind of long chain fatty acid metal salt having a melting point of 100°C or more: a method of producing a quality improver for bread, comprising a step of contacting at least one kind of a powdery or granular long chain fatty acid metal salt having a melting point of 100°C or more with powdery or granular L-ascorbic acid or a salt thereof at a temperature below the melting point of the long chain fatty acid metal salt to coat the L-ascorbic acid or a salt thereof with the long chain fatty acid metal sa and a method for producing bread using the quality improver for bread.SELECTED DRAWING: None