COMPOSITION FOR PREPARATION OF JAPONICA BAKERY IMPROVER

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to the bakery branch of food industry. The composition contains, kg: Laminaria Japonica (L. japonica) blade flour - 48-52, white bean flour - 48-52, ascorbic acid - 0.5-1.5, ammonium sulphate - 1.70-1.75, calcium phosphate - 2.9-3.2. ^ EFFECT: invention allows to enhance preventive properties of bakery products of wheat and wheat-and-rye flour with simultaneous improvement of the products consumer properties including nutritive value and extended storage life. ^ 2 ex