Agents for improving bread in quality

Details Agents for improving bread in quality Agents for improving bread in quality

A - Human Necessities

21

D

99/127

A21D 2/14 (2006.01) A21D 2/22 (2006.01) A21D 2/24 (2006.01) A21D 2/28 (2006.01)

Patent

CA 1164721

ABSTRACT OF THE DISCLOSURE The selected combination of a L-ascorbic acid, cystine and aspartic acid is particularly useful to obtain bread of high quality. It is surprising that such combination enables us to omit use of any bromate which has been recognized practically indispensable for the production of the baked product.

361353

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