To obtain a bread preservative that can inhibit the bread dough from its fermentation retardation caused by conventional addition of organic acids thereto, prevents the bread dough from sagging and becoming stiky and increases the preservability of the bread.
This bread preservative increases the preservability of the bread by including one or two or more kinds of organic acids as acetic anhydride, adipic acid and fumaric acid and their salts in combination with glycerol fatty acid esters. The addition of these organic acids and the glycerol fatty acid esters causes the fermentation retardation and softens the bread dough, but they are prevented by adding one or combining two or more kinds of tricalcium phosphate, α-amylase and L-ascorbic acid.
KAI TATSUO
YAMAMOTO SEIJI
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