Title:
GRAIN FLOUR DOUGH MODIFIER
Document Type and Number:
Japanese Patent JP2018191597
Kind Code:
A
Abstract:
To provide a grain flour dough modifier excellent in dispersion and dispersion stability of organic acid monoacylglycerol, and composed of an aqueous dispersion indicating sufficient fluidity, in which by blending the modifier in preparation of dough using grain flour, the obtained dough can be modified to a property capable of maintaining desired soft nature even at low temperature.SOLUTION: There is provided a grain flour dough modifier composed of an aqueous dispersion containing organic acid monoacylglycerol, base, and a trivalent or higher multivalent alcohol, and water, in which the content of the organic acid monoacylglycerol is between 0.1 and 8.9 mass%, the content of fat and oil is less than 1.0 mass%, and pH is between 5.8 and 8.2.SELECTED DRAWING: None
Inventors:
AIDA SHO
TOKUNAGA TATSUYA
TOKUNAGA TATSUYA
Application Number:
JP2017099320A
Publication Date:
December 06, 2018
Filing Date:
May 18, 2017
Export Citation:
Assignee:
KAO CORP
International Classes:
A23L29/10; A21D8/02
Domestic Patent References:
| JPH07170904A | 1995-07-11 | |||
| JPH07203834A | 1995-08-08 | |||
| JPH04370055A | 1992-12-22 |
Attorney, Agent or Firm:
Toshizo Iida
Shuichi Akabane
Shuichi Akabane