| 摘要 |
The present invention relates to the use of an active component for improving dough stability of yeast dough for making baked goods and/or for improving (i. e. enhancing) the volume of yeast raised baked goods, wherein the active component is selected from the group consisting of an extract of any part of a plant of the species ginseng (Panax ginseng C. A. Meyer), an extract of any part of a plant of the species notoginseng (Panax pseudoginseng), an extract of any part of a plant of the species washnut (Sapindus mucorossi), an extract of any part of a plant of the species butcher's broom (Ruscus aculeatus), an extract of any part of a plant of the genus yucca, an extract of any part of a plant of the species Hoodia gordonii, a glycoside of a chemical compound comprising a gonane structure and a mixture of two or more of these extracts and/or substances.
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