| 摘要 |
A method for double-stage discrete making of wheat dough such that flour and liquid components are dosed by dosing machinery, sponge is kneaded, the sponge is fermented, dough is kneaded dosing the flour and liquid components according to the prescription. The kneaded dough is fermented in the course of 60 min in a trough pan and formed. Said method is distinguished by the fact that the kneaded dough is fermented in the course of 30 minutes, kneaded in a discrete non-blade dough-kneading machine. |
