BAKERY IMPROVER COMPOSITION Russian patent published in 2017 - IPC A21D2/00 

FIELD: food industry.

SUBSTANCE: bakery improver composition comprises a functional basis and nutritional additives including ascorbic acid, ammonium sulphate and monosubstituted calcium phosphate. Wherein enzymatically active flour from thallus of Undaria pinnatifidia brown algae, showing lipoxygenase activity, is used as the functional basis. In addition, the content of food additives to the weight of flour from the thallus of Undaria pinnatifida brown algae is (wt %): ascorbic acid 1.0-3.0; ammonium sulfate 3.40-3.48; monosubstituted calcium phosphate 5.6-6.4.

EFFECT: proposed composition of the bakery improver allows to adjust the baking properties of wheat flour with weak and medium gluten, to intensify the fermentation processes of the dough, to improve the consumer properties of finished bakery products produced using wheat flour, in particular from the mixture of wheat and rye flour, and to increase their freshness preservation time.

2 cl, 2 tbl, 3 dwg, 3 ex