BREAD IMPROVING MATERIAL

To provide a bread improvement material capable of obtaining bakery product without deteriorating dough physical property having both soft and moist texture and crispiness.SOLUTION: The invention provides bread improvement material containing water-soluble dietary fiber having 8% or more of a ratio...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	HIROKAWA TOSHIYUKI, YASUNAGA AKANE, YAGI SHIGEO, OKADA TSUNEAKI, SATOUCHI KANAKO
Format:	Patent
Sprache:	eng ; jpn
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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