| 摘要 |
Condiment mixt., used esp. as dough additive in bread prodn., contains (A) equal quantities, as wt. % of sage, rosehips, summer savoury and marjoram, and, as wt. %, w.r.t. each of (A) components, (B) about half of quantity each of fennel and gentafin and (C) 1.5 x quantity of dill seed. Mixt. introduces a new appetite-stimulating taste in bread and is partic. suitable for leaven bread. Rising power is increased, resulting in higher vol. of finished bread. |
