| 摘要 |
FIELD: food industry.SUBSTANCE: inventions group relates to bakery industry. The dough composition contains (in terms of dry weight) 78% - 98% of flour and 2.0% - 22% of a composition of compound ether of vegetal sterol and/or compound ether of vegetal stanol in a powder form. The composition of compound ether of vegetal sterol and/or compound ether of vegetal stanol in a powder form contains 50% - 95 wt % of compound ether of vegetal sterol and/or compound ether of vegetal stanol and 5% - 50 wt % of a carrier containing maltodextrin and a protein-containing component that are present at a weight ratio of 1:0.1 - 1:0.25. More preferably, maltodextrin is present in an amount of 80% - 90% in terms of dry weight while the protein-containing component is present in an amount of 10% - 20% in terms of dry weight. The inventions group additionally relates to a bread composition, to a method for dough stability improvement, to manufacture of dough with increased volume, to a method for manufacture of dough for bread preparation and to a composition of compound ether of vegetal sterol and/or compound ether of vegetal stanol in a powder form.EFFECT: dough stability and structure as well as dough and bread texture improvement and dough volume increase.26 cl, 9 ex |
