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HARDENING INHIBITOR FOR BAKED GOOD, METHOD FOR INHIBITING HARDENING OF BAKED GOOD, METHOD FOR PRODUCING BAKED GOOD, MIX FLOUR FOR BAKED GOOD, AND BAKED GOOD
HARDENING INHIBITOR FOR BAKED GOOD, METHOD FOR INHIBITING HARDENING OF BAKED GOOD, METHOD FOR PRODUCING BAKED GOOD, MIX FLOUR FOR BAKED GOOD, AND BAKED GOOD
The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a bread whose hardening is satisfactorily prevented.;A bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is 15% by mass or more; a bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is more than 30% by mass; a bread hardening-preventing method for producing a bread which incorporates a rice flour whose damaged starch content is 15% by mass or more; a bread production method which incorporates a rice flour whose damaged starch content is 15% by mass or more; a premix flour for bread containing 0.01 to 15 parts by mass of a rice flour whose damaged starch content is 15% by mass or more based on 100 parts by mass of a wheat flour; a bread in which a rice flour whose damaged starch content is 15% by mass or more is incorporated.
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