BREAD-MAKING IMPROVER

摘要

A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10g of improver in 100g of distilled water, in a liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an acqueous phase.