FIELD: bakery industry.
SUBSTANCE: complex bakery improver contains oxidative improvers, enzymes, filler (rice grit flour), gelling agents (5-10 mass %), distilled monoglycerid (3-100 mass %). As oxidative improver complex of ascorbic acid and potassium iodate (1-5 mass %) is used. Improver of present invention is useful in bakery production from flour with reduced bakery properties. Moreover said improver makes it possible to increase gas-forming, gas-keeping, and water-absorption ability, shape stability, to fix dough structure and to increase iodine content in end products.
EFFECT: bakery products of improved quality, increased nutrient value, and prolonged storage time.
2 tbl, 3 ex
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