Verfahren zur Verbesserung von Teig für Brot oder Krapfen

摘要

Disclosed is an agent for improving dough suitable for making bread and doughnuts which comprises an alginic acid ester. The bread and doughnuts made by using the dough improving agent are not crushed, bent or broken when sliced or cut by a machine in their fresh state still containing heat and water vapor after baking or frying.