| 摘要 |
<p>The invention relates to a process for preparing bakery products made up of pre-baked, frozen doughs, wherein the soft wheat flour, used in the dough preparing stage, has the folowing parameters: alpha-amylase activity, expressed by falling value (Ic), ranging between 280...320"; wet glutene content ranging between 28...34%; the rheologic glutene characteristics: P=75...95 mm H2O tenacity; L=80...100 mm H2O extensibility; P/L ratio ranging between 1,8...1; power in W ranging between 200...220 x 10-4J, the rheologic characteristics of the dough made up of flour: evolution time 1...2 min; stability 8...10 min; softening degree ranging between 100...120 UB (Brabender units).</p> |
