Dough improver

Details Dough improver Dough improver

A - Human Necessities

21

D

99/119

A21D 2/26 (2006.01) A21D 2/16 (2006.01) A21D 2/36 (2006.01) A23J 1/12 (2006.01) A23L 1/035 (2006.01)

Patent

CA 1282997

ABSTRACT OF THE DISCLOSURE A dough improver for improving the quality of bread, cake and the like baked products, contains a com- plex 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 from 10 to 35%, and allowing the mixture to stand.

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