| 摘要 |
This ameliorator is used in bread production for improving the quality of the bread core, and guarantees the retention of the bread's softness and suppleness over a long period of time. The ameliorator contains liquid paraffin, which is added during the preparation of the dough in quantities between 0.1 and 0.3 per cent, according to the flour weight. It can be used suitably in combination with a widespread, complex ameliorator containing emulsifier, enzyme-carrier and an oxidizing agent. The additive improves the colour of the crust, considerably increases the relative volume and reduces porosity, while the softness of the bread is retained for up to 244 hours of storage, in accordance with the standard indicator for regular bread.
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