| 摘要 |
Improved ready-to-bake frozen, parproofed, laminated doughs comprise: flour and (on flour): 45-70 wt.percent water, 5-10 wt.percent yeast, 0.1-4.0 wt.percent emulsifier, 0.2-5 wt.percent of a pectin, 0-10 wt.percent protein, 0-10 wt.percent modified starch. The laminated product has been parproofed, so that its specific volume before baking is less than 1.7 ml/g and contains 8-128 fatlayers and (on flour) 35-85 wt.percent fat. |
