Agent for improving dough for bread and doughnuts

Details Agent for improving dough for bread and doughnuts Agent for improving dough for bread and doughnuts

A - Human Necessities

21

D

A21D 13/00 (2006.01) A21D 2/18 (2006.01) A21D 8/02 (2006.01) A21D 10/00 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2431626

Disclosed is an agent for improving dough for bread and doughnuts which comprises an alginic acid ester. The bread and doughnuts made by using the dough improving agent are not crushed, bent or broken when sliced or cut by a machine in their fresh state still containing heat and water vapor after baking or frying.

L'invention concerne un agent destiné à améliorer la pâte à pain et à beignes et qui comprend un ester d'acide alginique. Le pain et les beignes obtenus à l'aide dudit agent ne sont pas écrasés, courbés ou rompus lorsqu'ils sont tranchés ou coupés par une machine dans leur état frais pendant qu'ils contiennent encore de la chaleur et de la vapeur d'eau après la cuisson ou la friture.

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