| 摘要 |
PURPOSE: A bread dough product having a moisture content of 15 to 40% for the safe distribution as a half product is provided. It is matured during distribution and permits the production of a final bread dough product by additionally adding 15 to 40% by weight of water, thereby providing good taste and preventing quick staling. CONSTITUTION: The bread dough product comprises: 40 to 60% by weight of wheat flour, 15 to 30% by weight of margarine, 15 to 40% by weight of water and a suitable amount of additives. The additives contain 0.1 to 1% by weight of sodium chloride, 0.1 to 3% by weight of sugar and 0.01 to 0.5% by weight of sodium carbonate. During the production of bread, the bread dough product is additionally added in situ with water 0.3 to 0.7 times as much as the bread dough product by a baker and then kneaded. |
