| 摘要 |
The invention relates to a complexfort-like improving composition for bread and baked products comprising 1 ... 10 % ascorbic acid, 10 ... 60 % wheat gluten or/and 5 ... 60 % guar gum or/and 5 ... 60 % carboxymethylcellulose, 5 ... 30 % dextrose or/and 2 ... 20 % starch or/and 2 ... 20 % malt extract, to which there may be added up to 20 % alpha-amylase or malt flour, up to 40 % lecithine, up to 40% monodiglycerides, up to 40 % esters of the monodiglycerides with organic fatty acids such as acetic, lactic, citric, tartaric, monoacetyltartaric, diacetyltartaric acids, up to 30 % stearoyl 2-calcium or sodium lactylate, up to 10 % degreased soya flour or proteic soya concentrate, up to 30 % calcium acetate, up to 20 % calcium or sodium propionate, up to 10 % sorbic acid or calcium, sodium or potassium sorbate, up to 10 % fungic or bacterial protease, up to 8 % hemicellulase, up to 10 % L-cysteine or cysteine hydrochloride, up to 5 % lipoxygenase, up to 9 % lipase, up to 10 % glucoxidase and up to 60 % white wheat flour, the percents being expressed by weight.
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