BREAD IMPROVING AGENT AND ITS USAGE IN BREADSTUFFS

摘要

FIELD: food products. ^ SUBSTANCE: bread improving agent, which is the first aspect of invention, contains fermented soya protein material obtained by fermenting soya protein material of soybeans. It is fermented by a microorganism of the genus Bifidobacterium only or by its mixture with a lactic-acid bacterium or bacteria. In case of the said mixture the microorganism of the genus Bifidobacterium dominates over the said lactic acid bacterium or bacteria in the fermented soya protein material after fermentation. The second invention includes fat or oil emulsified composition containing bread improving agent. The third and forth inventions cover a method of making breadstuffs with bread improving agent added to dough and a method of making breadstuffs with fat or oil emulsified composition added to dough. ^ EFFECT: has an antifungal effect; improves physical properties and taste of breadstuffs. ^ 9 cl, 11 tbl, 15 ex