RYE EXTRACT BREAD-MAKING ADDITIVES AND METHOD OF USE THEREOF

摘要

Improved rye-derived bread improvers are provided which can be incorporated into otherwise conventional wheat-based doughs to give increases in loaf volume and crumb quality. The improvers include a water soluble alkaline proteinaceous species derived from rye and having a pl of greater than about 7.5; the improvers are prepared by aqueous extraction from whole rye meal and subsequent separation of the alkaline proteinaceous species.