An improver for use in breadmaking is described which prevents bread dough from sticking to processing equipment and improves the mouthfeel of bread. It is prepared by mixing milk (or a rehydrated milk powder) with an organic acid and a dispersing agent at a predetermined ratio and adjusting the mixture to a pH value of 3-7. Methods for manufacture of the improver and use of the improver in the preparation of bread dough are also described.

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