| abstract |
A liquid dough conditioning composition comprising one or more enzymes, an oxidant and a water-soluble antioxidant, characterized in that it also comprises salt in an amount of between 30% by weight and 36% by weight or sugar in an amount of between 40% by weight and 70% by weight, or sugar in an amount between 10% by weight and 40% by weight and salt in an amount between 10% by weight and 40% by weight. |