DOUGH IMPROVER

摘要

A dough improver for improving the quality of bread, cake and the like baked products, contains a complex of a vital gluten and an emulsifier. The proportion of emulsifier in the complex to the dough improver is 1 to 20%, and the complex is obtained by mixing a vital gluten with a hydrated emulsifier in such a proportion that the water content in the mixture is in the range of from 10 to 35%, and allowing the mixture to stand.