| 摘要 |
<p>For the improvement of flour, dough and baked products, notably bread, a partial hydrolysate of edible protein, such as soya protein or wheat gluten, is prepared by acid hydrolyzing treatment which is controlled to limit the hydrolysis within a range short of completeness, and this hydrolysate product is incorporated with the flour, e.g., in dough mixtures. Such treatment of the flour provides improved properties, as in the dough and notably as to volume and texture of the resulting loaves or other products. The partial hydrolysate, useful in a wide range of proportions, is effective alone or in coaction with chemical-type improving agents, and can be formulated with finely-divided diluent to yield a pulverulent composition readily suitable for addition to or with flour, in making up dough.</p> |
