Verfahren zur Herstellung eines Teiges

摘要

PCT No. PCT/EP94/03663 Sec. 371 Date May 7, 1996 Sec. 102(e) Date May 7, 1996 PCT Filed Nov. 7, 1994 PCT Pub. No. WO95/13706 PCT Pub. Date May 26, 1995The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye.