Dough regulator; stabilizer; emulsifier; lactic acid powder. Mainly for bread quality-improving agent, added in an amount of 0.5% of wheat flour, the dough can be improved kneading resistance, improved bread softness. Dry protein as a maximum amount of foaming agent was 0.5%, of the liquid and frozen protein in an amount of 0.05% or less. In Japan only for bread.
EEC regulations can be used with soup dry particles. For the W / O type food emulsifier, with wheat gluten flour in combination, to increase the flexibility and stability of the gluten, the dough is soft and Calcium lactate. China provides for breads and pastries, the maximum usage 2.0g/kg.
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