| 摘要 |
<p>Well developed dough with long storage life when refrigerated in a pressurised container comprises 100 p.b.w. flour, 3-10 p.b.w. edible polyalcohol, 2-4 p.b.w. edible salt, sufficient quantity of an edible emulsifier to prevent the development of more than 1 p.b.w. of a syrupy layer for 2,500 p.b.w. dough when the dough is preserved under pressure of 14 bar at 4.5 degrees C for 100 days, 3-10 p.b.w. sucrose, and >=3 but =9 p.b.w. dextrose and 35-65 p.b.w. water. The developed dough has an apparent solidity of >=1.25 units and a P value of >=35, P being defined as follows: P >=-1367+210Su-8.3Su2+432Se-74.8Se2+15.2H16.3SuSe-9.5SeH (based on the total wt. of the dough; Su is the wt.% of dextrose and sucrose; Se is the wt.% of salt and H is the wt.% of polyalcohol).</p> |
