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

FIELD: food industry.

SUBSTANCE: bakery improver composition comprises a functional base and food additives in effective quantities, including ascorbic acid, ammonium sulfate and monosubstituted calcium phosphate. Wherein enzymatically active flour from thallus of red algae Ahnfeltia tobuchiensis, showing lipoxygenase activity, is used as the functional base. The ratio of the food additives to the weight of flour from thallus of red algae Ahnfeltia tobuchiensis is, wt %: ascorbic acid - 0.5-1.5; ammonium sulphate - 1.70-1.74; monosubstituted calcium phosphate - 2.8-3.2.

EFFECT: invention makes it possible to correct the baking properties of wheat flour with weak and medium gluten, to intensify dough fermentation processes, to improve the consumer properties of finished bakery products and to increase their freshness preservation time.

3 dwg, 2 tbl