FOAMING AGENT FOR BAKED FOOD, BAKED FOOD USING THE SAME, METHOD FOR PRODUCING BAKED FOOD AND PREMIX FOR BAKED FOOD

FOAMING AGENT FOR BAKED FOOD, BAKED FOOD USING THE SAME, METHOD FOR PRODUCING BAKED FOOD AND PREMIX FOR BAKED FOOD

PROBLEM TO BE SOLVED: To provide a simply producible foaming agent having good characteristics such as an excellent flavor, an excellent texture and excellent foaming properties. SOLUTION: This foaming agent for baked foods comprises a mixture of a casein hydrolyzate having 30,000-110,000 Da weight-...

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Bibliographische Detailangaben
Hauptverfasser: IIZUMI HISAKATSU, TSUKADA HIROYUKI, OBAYASHI TOMOKAZU, MIZUGUCHI KENJI, TANAKA FUMITO, OCHI HIROSHI
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide a simply producible foaming agent having good characteristics such as an excellent flavor, an excellent texture and excellent foaming properties. SOLUTION: This foaming agent for baked foods comprises a mixture of a casein hydrolyzate having 30,000-110,000 Da weight-average molecular weight with a whey protein hydrolyzate having 20,000-70,000 Da weight-average molecular weight.