Production manner null of the bread which uses the cloth revised medicine and the said revised medicine for bread-making

摘要

PURPOSE: To obtain the subject dough improver comprising fats and oils, a modified starch and an emulsifying agent, emulsified in an oil-in-water type, increasing water absorption properties of bread dough without damaging machine resistance, having softness and delayed aging, providing palatable bread having volume. ;CONSTITUTION: An oil phase part comprising 2-20wt.% fats and oils such as colza oil, 2-20wt.% modified starch cross-linked and subjected to processing treatment such as etherification and 2-20wt.% emulsifying agent such as glycerol monostearate or calcium stearoyllactate is heated while stirring and uniformly blended. An aqueous phase part comprising a sucrose fatty acid ester, etc., is gradually added to the oil phase part, stirred, emulsified into an oil-in-water type and quenched to give the objective dough improver for making bread. Middle source dough comprising wheat flour, sugar, yeast, egg and water is mixed with the dough improver, fermented and mixed with a main raw material composed of wheat flour, sugar, salt, fats and oils, yeast, skimmilk powder and water, roasted to give palatable bread having softness and delayed aging.;COPYRIGHT: (C)1993,JPO&Japio