PURPOSE: To obtain the subject agent, capable of suppressing a reduction of bread volume occurred in refrigerating or sawing of a refrigerated bread dough and damages caused by refrigeration such as deterioration of feeling on eating, by a flash drying of an aqueous solution or an aqueous dispersion containing three specific emulsifiers and sugars used for food.
CONSTITUTION: This improving agent is obtained by a flash drying of an aqueous solution or an aqueous dispersion of pH4-9, containing (A) a sugar fatty acid ester having HLB of 5 or higher, (B) diacetyl tartaric acid monoglyceride, (C) a glycerol fatty acid monoester (e.g. stearic acid monoglyceride) and (D) a sugar compound (e.g. glucose). Further, to adjust pH of the aqueous solution or dispersion containing (A)-(D), e.g. NaOH or KOH can be used. The combining ratio of each component is preferably components (A): (B): (C): (D)=0.5-90:0.5-90:0.5-90:5-95(wt.%).
NAKADA HIROYUKI
NAKAMURA KATSUKO
