Dough conditioning additive

摘要

Dough conditioning additive is the reaction product of at least one higher fatty alcohol and an acetylated hydroxypolycarboxylic acid and/or an acetylated hydroxypolycarboxylic acid anhydride, or otherwise contains such a product together with admixed monoglyceride softening. Preferably it is a reaction product of C14-22 fatty alcohols and acetylated hydroxycarboxylic acids or hydroxypolycarboxylic acid anhydrides with 4 to 12 C. The softener is a monoglyceride made from completely hydrogenized pig fat, introduced in an amount of 0.5 to 4 ppw per pw reaction product.