| 摘要 |
<p>A preparation for use in baking french breads comprising dehydrated fermented flour of cereals usable for bread baking, wheat gluten, mono- and diglycerides of saturated alimentary fatty acids containing 90% monoglycerides, ascorbic acid and an enzyme preparation. The preparation comprises, per 100 pts. wt. of wheat flour, 0.80-1.70 pts. wt. and preferably 1.00-1.60 pts. wt. of dehydrated fermented flour, 0.30- 1.00 pts. wt. and preferably 0.40-0.65 pts. wt. of wheat gluten, 0.10-0.30 pts. wt. and preferably 0.15-0.25 pts. wt. of mono- and diglycerides and 0.008-0.25 pts. wt. and preferably 0.009-0.018 pts. wt. of ascorbic acid. An Independent claim is included for a method of baking french breads with a total fermentation time of more than 12 hours (between end of kneading and start of baking) comprising the steps of kneading a non-pre-fermented dough consisting essentially of wheat flour, water, yeast, salt and an enzyme preparation and the claimed preparation; dividing and optionally shaping the kneaded dough into portions; fermentation of the portions in a controlled fermentation chamber with at least part of the fermentation stage being at 15 degreesC or below and preferably at 12 degreesC or below; baking the fermented portions. Alternatively the kneaded dough may be fermented en masse before division.</p> |
