BREAD IMPROVER Russian patent published in 2008 - IPC A21D2/02 A21D2/22 A21D8/04 A21D8/02 

FIELD: food products.

SUBSTANCE: invention stipulates liquid bread improver, its usage for bread dough and bakery goods as well as method of preparation of liquid improver, including dispersion of the bread improver in water liquid phase. The hard improver used for preparation of the liquid improver contains ascorbic acid and contains the dry substance in the amount equal or more than 80 wt %. The specified dry substance consists of at least one ferment and one or more water soluble food ingredients that can be completely dissolved in distilled at 10 °C. Water solutions of food ingredients remain stable without blending at least during 24 hours. Following dispersion of 10 weight parts of hard improver in 100 weight parts of distilled water they get the liquid with pH from 3.8 to 7.0. The next invention item is a preparation method of bakery dough that includes preparation of the liquid bread improver and its introduction to the dough in the amount corresponding to the accepted in bakery percentage of the hard improver from 0.01 to 1.00. The method of bakery production additionally stipulates dough baking.

EFFECT: hard improver disperses well in a liquid water phase with receipt of the liquid improver.

40 cl, 4 tbl, 4 ex