| 摘要 |
Improver for frozen bread, Viennese pastries and brioche doughs comprising gluten, natural flavoring comprising acerola and/or cynorrhodon and/or camu- camu powder and one or more enzymatic preparations imparting at least hemicellulase and alpha - amylase. The improver contains, per 100 (weight) parts of flour: (a) for breads: 1-5 parts gluten, the natural flavoring, 0.0-0.5 parts soya flour and/or 0.0-1.0 parts of bean flour and the enzymatic preparation(s); (b) for Viennese pastries: 1-5 parts gluten, the natural flavoring, deactivated yeast with a reducing factor activity and the enzymatic preparation; (c) for brioches: 1-5 parts gluten, the natural flavoring and enzymatic preparation(s) Independent claims are included for (1) the frozen doughs; (2) a method of preparing the frozen doughs by including the improver and freezing; (3) a method of bread making comprising the steps of unfreezing the dough, allowing to rise and oven baking; (4) a cooked product obtained by the method. |
