QUALITY IMPROVER FOR STEAMED BREADS

摘要

PROBLEM TO BE SOLVED: To provide a quality improver for producing steamed breads which causes neither stickiness nor volume loss in a heating vessel, provides fluent and well meltable texture when warming a frozen steamed bread in the heating vessel.;SOLUTION: The quality improver for steamed breads comprises alginic ester and foaming powdery oil and fat.;COPYRIGHT: (C)2011,JPO&INPIT