摘要 |
Improved ready-to-bake frozen, parproofed, laminated doughs comprise: flour and (on flour): 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier, 0.2-5 wt.% of a pectin, 0-10 wt.% protein, 0-10 wt.% 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.% fat. |
申请人 |
UNILEVER N.V.;UNILEVER PLC;VAN DER BEEK, MARIUS;DE BOER, HENDRIKUS, BAUKE;LEVOIR, MATHIAS;WEISENBORN, PETRONELLA, CLEMENTIA, MARIA |
发明人 |
VAN DER BEEK, MARIUS;DE BOER, HENDRIKUS, BAUKE;LEVOIR, MATHIAS;WEISENBORN, PETRONELLA, CLEMENTIA, MARIA |