Culinary dough comprising flour and water, useful e.g. for producing bread, cakes or pizzas, obtained using water containing dissolved carbon dioxide to improve rising properties of the dough

摘要

In a culinary dough based on a mixture of flour and water, the water in the mixture is gasified with carbon dioxide (preferably at 0.1-4.0 g per l of water). An Independent claim is included for the production of the dough.