| 摘要 |
<p>The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leavening acid and a leavening base and optionally one or more other bakery ingredients, said slow reacting leavening system containing (a) a slow reacting leavening acid selected from the group consisting of sodium acid pyrophosphate, calcium acid pyrophosphate, aluminium phosphate, sodium aluminium phosphate, glucono-o-lactone, encapsulated leavening acids and combinations thereof, and/or (b) an encapsulated leavening base; b. shaping the dough; c. proofing the dough at a temperature in the range of 5-45 degree C for at least 40 minutes to obtain a proofed dough with a specific volume of at least 1.4 ml/g; and d. baking or frying the proofed dough; wherein prior to baking of frying the proofed dough is stored under ambient conditions for more than 1 hour. The present method yields a dough with characteristics that are very similar to yeast leavened dough, but that will not collapse even when stored under ambient conditions for several hours.</p> |
