| 摘要 |
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and (on flour); 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier; the flour-component being composed of: 80-99 wt.% n atural flour, 20-1 wt.% artificial flour, the artificial flour consisting of 30-70 wt.% protein, 70-30 wt.% modified starch. The laminated product has 8-80 fatlayers and contains (on flour) 35-8 5 wt.% fat. |
