製パン練りこみ用油中水型乳化物

• 收藏
• 分享

专利权人:

株式会社ADEKA

发明人:

兼子 健太郎,小松 耕平,遠藤 倫生

申请号：

JP2013106438

公开号：

JP6130214B2

申请日:

2013.05.20

申请国别(地区):

JP

年份:

2017

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a bread having both of softness and volume, with fewer caved sides and wrinkles, even without making a highly hydrated bread dough with increased water content.SOLUTION: The water-in-oil emulsion for use in kneading in bread making satisfies all of the following (a) to (c): (a) an alginate content of 0.1 to 5 mass% (on emulsion basis) (b) a succinic acid monoglyceride content of 1 to 10 mass% (on emulsion basis) and (c) a diacetyl tartaric acid monoglyceride content of 1 to 10 mass% (on emulsion basis).

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/