| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: composition includes ascorbic acid, corn flour used as protein filler, and mineral additive, such as calcium carbonate, monoammonium phosphate or sodium thiosulfate. Said components are used in predetermined ratio. Bakery improver provides increased quality of bread produced from short gluten baker's grade wheat flour or from short gluten flour of high fermentative activity. ^ EFFECT: improved taste and aroma, increased specific volume of bread and porosity of bread crumb. ^ 3 ex |
