发明名称 |
DOUGH PRODUCTS HAVING AN OPEN-CELL STRUCTURE AND METHODS FOR MAKING SAME |
摘要 |
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to provide the dough with at least one characteristic selected from the group consisting of a water absorption ranging from about 58% to about 64%, a fermentation after about 90 minutes, retention of gas cells after sizing and/or baking the dough, good viscoelastic properties after baking the dough, or combinations thereof. The dough may also include the use of a specifically sourced malted barley flour at a level that is not recommended by the baking industry and/or processing parameters that reduce the fermentation time of the dough. Methods for making a dough are also provided. |
申请公布号 |
WO2013092335(A3) |
申请公布日期 |
2013.08.15 |
申请号 |
WO2012EP75194 |
申请日期 |
2012.12.12 |
申请人 |
NESTEC S.A. |
发明人 |
COLE, FRANK ARTHUR;STUDTMANN, JAMES CHRISTIAN;HARDWICK, JEREMY |
分类号 |
A21D2/36;A21D8/04;A21D13/02;A23L29/00 |
主分类号 |
A21D2/36 |
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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