Bread supplies quality revised medicine, the manufacturing method and manufacturing method null

摘要

PURPOSE: To obtain a bread product preventing aging without lowering a flavor and a texture. ;CONSTITUTION: This quality improver for bread comprises a glycerol fatty acid ester in edible oils and fats, 5-20wt.% of lecithin and 3-20wt.% of protein powder having ≤30μm particle diameter. Bread is obtained by adding 0.5-10 pts.wt. of the quality improver for bread to 100 pts.wt. of wheat flour.;COPYRIGHT: (C)1996,JPO