METHOD FOR IMPROVING THE QUALITY OF BREAD, ETC.
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United States of America Patent
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Issued Date -
May 2, 2013
app pub date -
May 12, 2011
filing date -
May 13, 2010
priority date (Note) -
Abandoned
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Abstract
[Object] To provide a method for improving the quality of at least one member selected from breads, noodles, and confectioneries so that a soft texture (softness) and a moist texture (a moisture retaining property) are imparted, and the member is less susceptible to retrograding or aging even after the elapse of a certain period of time after production (retrogradation or aging is suppressed or prevented), and also to provide an agent to be used in the method.
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