QUALITY-IMPROVING AGENT FOR BREAD AND CAKES, AND THE BREAD AND CAKES CONTAINING THE QUALITY-IMPROVING AGENT

摘要

PROBLEM TO BE SOLVED: To provide a quality-improving agent for bread and cakes, capable of making volume of the bread and cakes increased, capable of giving elasticity to the bread and cakes so as to prevent them from being crushed, and capable of improving their appearances, food feelings, and flavors, and to provide the bread and cakes containing the same. ;SOLUTION: This quality-improving agent for the bread and cakes contains algic acid propylene glycol ester and a wheat koji (malted wheat) powder as active ingredients. The quality-improving agent preferably contains the algic acid propylene glycol ester in an amount of 100 pts.wt. and the wheat koji powder in an amount of 1-1000 pts.wt. The wheat koji powder is preferably prepared by culturing koji mold (Aspergillus oryzae) on a raw material containing dehulled wheat grain to form the wheat koji, drying the wheat koji, and pulverizing the dried wheat koji.;COPYRIGHT: (C)2003,JPO