INHIBITING AGENT FOR MOISTURE MIGRATION IN BAKERY FOOD, TOPPING DOUGH FOR BAKERY, AND BAKERY FOOD

摘要

PROBLEM TO BE SOLVED: To provide an inhibiting agent for moisture migration in a bakery food capable of preventing moisture migration after baking generated in a composite bakery food such as a melon-shaped bun by addition of a small amount of the agent without deteriorating melt-in-the-mouth or dough workability, and also without increasing the number of production processes.;SOLUTION: An inhibiting agent for moisture migration in a bakery food having a water-insoluble and water swellable dietary fiber as an active ingredient. Low-substituted Carboxymethyl cellulose is preferable as the dietary fiber.;COPYRIGHT: (C)2014,JPO&INPIT