Bread improver contg. sodium thiosulphate - gives better rise and greater crumb softness

摘要

Bread is made with addn. of Na thiosulphate (I) to the dough. The (I) may be added as an ingredient of a dough improver compsn. Pref. dough improver compsn. contains 0.5-2% (I) and may also contain Na metabisulphite (II). The (I) exerts a conditioning effect on the dough gradually during yeast fermentation in the dough leavening process and gives a soft pliable dough with the required visco-elastic properties. The (I) is useful as a replacement for cysteine hydrochloride used previously, which is more expensive, acts very quickly, and if used in excess gives an excessively soft dough which is too sticky for machine processing.