FIELD: food industry.
SUBSTANCE: invention relates to a bakery improver containing microorganisms. The bakery improver containing an enzyme, in a liquid or paste-like form, or in the form of a block that can be crushed, is microbiologically stable at a temperature of less than or equal to 10°C for more than 8 weeks, has pH from 4 to 4.7 and contains: a. at least 107 KOE of microorganisms per gram, introduced as part of a product selected from liquid or paste-like ferments or ferments in the form of a block that can be crushed, liquid yeast, yeast suspension or pressed yeast, and b. at least one food ingredient, which is usually a composite part of the bakery improver, including: salt selected from trisodium citrate and calcareous algae, baking enzymes and flour oxidizers, such as ascorbic acid and ascorbates. The bakery improver is used in a baking method in the amount from 0.1 to 10% of the flour weight.
EFFECT: invention allows for obtaining a bakery improver with microorganisms, containing an enzyme, having increased stability during storage.
9 cl, 4 dwg, 4 tbl, 5 ex
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