To obtain an improving material for making bread, capable of producing soft, palatable and crispy bread having volume feeling even if a ratio depending on an emulsifying agent which is effective to improvement of texture is low by including starch, oil and fat and the emulsifying agent at a specific ratio.
This improving material for making bread has (A) 2-30 wt.%, preferably 5-20 wt.% glutinous rice starch and/or waxy corn starch or starch such as modified starch obtained by subjecting the waxy corn starch to physical treatment, chemical treatment or enzymatic treatment, (B) 2-40 wt.%, preferably 4-30 wt.% oil and fat such as rapeseed oil and (C) 0.1-5 wt.%, preferably 0.3-3 wt.% emulsifying agent such as glycerol fatty acid ester. Furthermore, bread is preferably produced by adding 4-50 pts.wt. improving material for making bread to 100 pts.wt. starch powder.
| WO/2016/062685 | PROTEIN-STABILISED OLEOGELS |
| JP5557457 | A manufacturing method of oil and fats |
| JP2019149944 | OIL AND FAT FOR MILK BEVERAGE |
SAKATA MITSUO
EBARA HIROSHI
| JPH04144632A | 1992-05-19 | |||
| JPH03236734A | 1991-10-22 | |||
| JPH05153897A | 1993-06-22 | |||
| JPH08196198A | 1996-08-06 |
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