PROBLEM TO BE SOLVED: To provide an improvement material for a dried frozen bread dough, for producing the dried frozen bread dough capable of obtaining a bread having a fixed volume and stable quality, regardless of a refrigeration period, or regardless of the kind of the bread dough.SOLUTION: An improvement material for a dried frozen bread dough contains alginate as an active ingredient, further contains succinic acid monoglyceride and/or diacetyl tartrate monoglyceride as organic acid monoglyceride, and has a form of a plastic water-in-oil type emulsified fat composition. A dried frozen bread dough containing the improvement material, and a bread obtained by heating the dough are also provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】冷凍期間にかかわらず、また、パン生地の種類にかかわらず一定の体積の安定した品質のパンを得ることができるホイロ後冷凍パン生地を製造するための、ホイロ後冷凍パン生地用改良材の提供。【解決手段】アルギン酸エステルを有効成分とし、さらに有機酸モノグリセリドとして、コハク酸モノグリセリド及び/又はジアセチル酒石酸モノグリセリドを含有し、可塑性油中水型乳化油脂組成物の形態である、ホイロ後冷凍パン生地用改良材、該改良材を含有するホイロ後冷凍パン生地及び生地を加熱して得られるパン。【選択図】なし
