Continuous prodn. of pre-dough for sweet yeast dough

摘要

Continuous prodn. of a predough for a sweet yeast dough comprises: (a) continuously introducing flour and/or a premix of flour and malt extract into a predough mixer conditioned to 32-40 deg C; (b) separately preparing a first pre-soln. comprising dough liquor and sugar conditioned to 35-55 deg C; (c) separately preparing a second pre-soln. comprising dough liquor and yeast conditioned to 4-10 deg C; (d) continuously introducing the pre-solns. from (b) and (c) into the conditioned predough mixer of stage (a) and mixing and kneading the mixt. at 32-40 deg C; and (e) transferring the kneaded mixt. from step (d) into a conditioned tube fermenter and fermenting at 32-40 deg C for a monitored period of time.