POWDERED OIL-AND-FAT FOR BREADMAKING

PROBLEM TO BE SOLVED: To obtain powdered oil-and-fat for breadmaking, excelling in powdering properties and powder stability, having proper remelting properties, and dispersibility into dough, providing bread with superior moist texture and proper crispy texture, and moreover without the risk of cau...

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Bibliographische Detailangaben
Hauptverfasser:	ANZAI AZUMA, NAGATA AKANE, ISHIGURO TAKASHI, OGAWA TAKAYUKI, MATSUSHITA AI, ITO TAKASHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain powdered oil-and-fat for breadmaking, excelling in powdering properties and powder stability, having proper remelting properties, and dispersibility into dough, providing bread with superior moist texture and proper crispy texture, and moreover without the risk of causing dryness, hardness and poor crispness in reheating baked bread in a microwave oven, and providing bread that has proper rising, even when a bread dough that has been kept in a freezer is baked. SOLUTION: The powdered oil-and-fat for breadmaking is obtained by drying and powdering an O/W type emulsion, comprising edible oil-and-fat, maltooligosaccharides having a polymerization degree of 2-4, and lactose as powdered base materials and a polyglycerol condensed ricinoleic acid ester and a glycerol organic acid fatty acid ester as the emulsifying agents. COPYRIGHT: (C)2008,JPO&INPIT