| 摘要 |
One a spect of the invention relates to a method of preparing a flour bas ed dough, said method comprising mixing flour, a source of water - unextract able (WU) arabinoxylans, xylanase and water, wherein the source of WU arabin oxylans comprises at least 10% 5 WU arabi noxylans by weight of dry matter a nd wherein said source of WU arabinoxylans is applied in an amount sufficien t to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combine d use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume . Another aspect of the invention relates to A flour based dough containing: 30 - 65 wt.% of flour of which at least 80 wt.% is wheat flour; 20 - 65 wt. % of water; at least 2.2 5% of WU arabinoxylans by weight of flour; and at l east 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.
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