AGENT FOR MODIFYING PROTEIN-CONTAINING FOOD, MODIFYING AGENT COMPOSITION, AND BREAD TREATED WITH MODIFYING AGENT

摘要

PURPOSE: To obtain a modifying agent comprising a specific compound, capable of adjusting the tackiness of a dough on the production of a protein-containing food consisting mainly of wheat flour, such as bread, improving workability and giving the product improved in texture and qualities. ;CONSTITUTION: An agent for improving a protein-containing food comprises a sugar alcohol saturated difatty acid ester of the formula (R¹, R² are each a 10-24C acryl; n is 2-6) (e.g. sorbitol-1,6-distearate). The compound of the formula is usually obtained by subjecting a sugar alcohol and a saturated fatty acid to an esterification reaction or subjecting the sugar alcohol and a saturated fatty acid ester to a transesterification reaction. The compound is usually used as a mixture. The objective modifying agent is preferably used by dissolving or dispersing the compound of the formula and an oil or fat for foods in a weight ratio of 1:2 to 1:100 to a mixture comprising an oil or fat for foods and a diglyceride in a weight ratio of 5:1 to 1:1.;COPYRIGHT: (C)1997,JPO