substancje dodawane w produkcji pieczywa w celu poprawy jakości, głównie jego objętości, wyglądu, struktury i właściwości miękiszu oraz smaku i zapachu. Wśród polepszaczy można wymienić substancje wybielające, preparaty enzymatyczne czy substancje powierzchniowo-czynne przyspieszające powstawanie i dojrzewanie ciasta.
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