| 摘要 |
F 7043 (R) The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt% of gelling pectin, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA esters. In particular the combination with xylanase/amylase leads to unexpected results (S.V. and/or ovenspring of baked products made from the doughs).
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