Title:
IMPROVEMENT MATERIAL FOR DRIED FROZEN BREAD DOUGH
Document Type and Number:
Japanese Patent JP2016198061
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide an improvement material for a dried frozen bread dough, for producing the dried frozen bread dough capable of obtaining a bread having a fixed volume and stable quality, regardless of a refrigeration period, or regardless of the kind of the bread dough.SOLUTION: An improvement material for a dried frozen bread dough contains alginate as an active ingredient, further contains succinic acid monoglyceride and/or diacetyl tartrate monoglyceride as organic acid monoglyceride, and has a form of a plastic water-in-oil type emulsified fat composition. A dried frozen bread dough containing the improvement material, and a bread obtained by heating the dough are also provided.SELECTED DRAWING: None
Inventors:
KIMURA NOBUHIRO
Application Number:
JP2015081583A
Publication Date:
December 01, 2016
Filing Date:
April 13, 2015
Export Citation:
Assignee:
ADEKA CORP
International Classes:
A21D2/16; A21D2/14; A21D13/00; A23D7/00
Attorney, Agent or Firm:
Michiharu Soga
Kajinami order
Kazuhiro Oyaku
Satoshi Iino
Kajinami order
Kazuhiro Oyaku
Satoshi Iino