| 摘要 |
Unbaked or pre-baked dough products such as pizzas or short-crust doughs have improved microwave properties when the products are provided with a moisture barrier layer. Therefore, the pre-moulded dough comprises: 25-65 % flour, 0-40 % fat, 0-5 % salt, 0-7 % leavener, 0-35 % of a flour encapsulated in oil or fat, 10-50 % water, while a barrier layer is present comprising less than 5 wt. % of water and oil and a water binder in a ratio of (90:10) to (20:80), which barrier layer represents 0.1-35 wt. % of the weight of the dough layer. |
