QUALITY-IMPROVING AGENT OF CONFECTIONERY OR BREAD, AND CONFECTIONERY OR BREAD

摘要

PROBLEM TO BE SOLVED: To provide confectioneries or breads excellent in appearance such as a voluminous feeling, etc., and having a smooth release from a mold without harming taste, in which steamed products have a puffy eat feeling, and a good touch on tongue with melting in mouth feeling, baked confectioneries have a crisp and hard eat feeling but their insides are soft and have a good melting in mouth feeling, cakes have a puffy with moist eat feeling without having dry feeling, and breads have a crispy with brisk eat feeling at their surface, but eat feeling with a soft and good melting in mouth feeling.;SOLUTION: This quality-improving agent is provided by incorporating a phospholipase-treated material of an egg yolk or whole egg.;COPYRIGHT: (C)2004,JPO