发明名称 |
STORABLE DOUGH PRECURSOR, METHOD FOR PRODUCTION AND USE THEREOF |
摘要 |
The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of flour is used per part by weight of water, at least four parts by weight of sodium chloride is added and a fermentation then carried out at a temperature of 5-45 DEG C, until the volume of the dough has increased by at least 10 vol. % and, in a second method step, sufficient sodium chloride is added to bring the dough precursor content of sodium chloride to 4 wt. %. |
申请公布号 |
WO0189307(A2) |
申请公布日期 |
2001.11.29 |
申请号 |
WO2001DE01919 |
申请日期 |
2001.05.18 |
申请人 |
BOEHRINGER BACKMITTEL GMBH & CO. KG;ENGELHARDT, ULRICH;ROHSCHENKEL, CHRISTOPH;WINTER, MANFRED |
发明人 |
ENGELHARDT, ULRICH;ROHSCHENKEL, CHRISTOPH;WINTER, MANFRED |
分类号 |
A21D8/04;A21D10/00;F16L41/06 |
主分类号 |
A21D8/04 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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