FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. The improving agent for round cracknel products includes prime grade wheat flour, oxygenated starch, sugar powder, sodium hydrocarbonate, mono- and diglycerides of fatty acids, oat gum, sodium polysorbate and ascorbic acid. All the components are taken at preset components ratio. The invention allows to reduce dough fermentation time, enhance dough resilient and elastic properties, to preserve these characteristics at the stages of grating, storing, handling, proofing and scalding.
EFFECT: invention allows to improve round cracknel products quality and stabilise round cracknel products quality during storage.
1 dwg, 1 ex
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