Dough improver
1989
Inove, S. | Ohta, S. | Egi, M.
A dough improver for improving the quality of bread, cake and the like baked products, contains a complex of a vital gluten and an emulsifier. The proportion of emulsifier in the complex to the dough improver is 1 to 20%, and the complex is obtained by mixing a vital gluten with a hydrated emulsifier in such a proportion that the water content in the mixture is in the range of 10 to 35%, and allowing the mixture to stand.
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