Development of complex modifiers for bakery dough fast-frozen after proving
Annotation
A recipe of the Polyar complex baking modifier has been developed using the enzyme agent FP-GTs Еnz 443 for pastry products baked from prefabricated dough fast-frozen after proving. Positive effect is observed in higher stability of dough shape during thawing, larger size of finished products, softer crumb, and more intensive colour of the crust.
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