FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. The improving agent for bakery products manufactured using rye flour contains rye flour, maize flour, fermented rye malt, barley malt, amylase, ethers of mono- and diglycerides of citric and fatty acids, locust gum, a caramel colouring agent, calcium citrate, amorphous silicon dioxide, a nature-identical basil flavouring agent and paprika flavouring agent. All the components are taken at preset components ratio.
EFFECT: invention allows to manufacture bakery products with a rich-coloured crust, high volume, crumb clarity, a pronounced specific taste and aroma of new-baked rye bread; these properties are preserved during storage lasting 120 hours without package.
1 ex
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