Український Державний Університет Харчових Технологій
Украинский Государственный Университет Пищевых Технологий
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Priority to UA2000063660ApriorityCriticalpatent/UA38333A/en
Publication of UA38333ApublicationCriticalpatent/UA38333A/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
The invention relates to baking industry and can be used as an improver of the bread quality while processing wheat dough of superweak gluten. A powdered improver contains wheat flour, ascorbic acid, enzymatic preparations, an emulsifying agent used in the powdered state. Glucoamylaze and glucooxidase are used as enzymes.