| abstract |
Baking flours are improved by mixing therewith a small proportion of a non-oxidizing flour improver which is acid and comprises a sodium polyphosphate or pyrophosphate deposited on a finely divided carrier, which may have been prepared by forming a slurry in water of the improver and the carrier, and drying the slurry. When sodium polyphosphate is employed, an acid compound, such as citric or lactic acid, is preferably also present. Carriers include flour, soya flour, whey powder, sugars, skimmed milk powder, milk powder, and calcium phosphate. Fat soluble carry-through flavours or precursors may be sprayed over the carriers. |