ANTISTALING COMPOSITION FOR CEREAL PRODUCT

PROBLEM TO BE SOLVED: To provide an antistaling composition for a cereal product and finished goods using the antistaling composition without exerting a bad influence upon flavor, texture, a melt-in-the-mouth feeling and so on, and also without any change in basic formulation and production conditio...

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Bibliographische Detailangaben
Hauptverfasser:	UCHIDA TOSHIAKI, ASADA CHIZURU
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an antistaling composition for a cereal product and finished goods using the antistaling composition without exerting a bad influence upon flavor, texture, a melt-in-the-mouth feeling and so on, and also without any change in basic formulation and production conditions.SOLUTION: Modified starch, an emulsifier, milk protein and soy protein is contained in an antistaling composition for a cereal product, and cereal product, bread or the like using the antistaling composition is provided.