PURPOSE: To obtain a cake for freezing without hardening even by thawing by including specific amounts of saccharides and glucono-δ-lactone or gluconic acid in wheat flour.
CONSTITUTION: The cake for freezing is obtained by including 4-120 pts.wt. saccharides and 0.1-25 pts.wt. glucono-δ-lactone or gluconic acid in 100 pts.wt. wheat flour. Monosaccharides, disaccharides, saccharide derivatives (a sugaralcohol, etc.) and oligosaccharides, etc., are cited as the saccharides. The glucono-δ-lactone or gluconic acid has function as an inflating agent in addition to the freeze-resisting action on the maintenance of soft texture without hardening even by thawing after freezing and preserving. Although the inflating agent is obtained by blending a carbonate or a bicarbonate with an acidic substance such as an organic acid, etc., remarkable freezing-resisting action is recognized by using the glucono-δ-lactone or gluconic acid and the saccharides in combination as compared with that in using the saccharides alone.
KAMEO YOJI
YASUMURA DAISUKE
MAEDA HIDEO
