Correcting agent for flour derived from problem wheat - contg. cystine and ascorbic acid

摘要

A correcting agent for flour contains ascorbic acid and cystine. Also flours which are difficult for bread making are corrected by adding the above so that flour contains 20-100 ppm of cystine. The cystine/ascorbic acid ratio is from 1:5 to 5:1, particularly from 1:2 to 2:1. The correcting agent pref. also contains 1-8, esp. 2-6 pts./pt. cystine of a phosphate, esp. a calcium phosphate. A flour contg. even 20% flour derived from "problem" wheat such as the high-yielding Benno, Kranich and Feldkrene species gives a mobile, sticking dough, which on baking rises too little and gives bread with incomplete development, reduced volume and unsatisfactory structure. The above agents gives satisfactory bread from flour contg. above 20% and particularly above 50% problem flour.