| 摘要 |
The dough has a very elastic and consistent appearance, owing to the coagulation of the gluten and starch. The process for working up the dough uses gluten- and starch- rich wheat flours, with a high protein content. The flours have global values of plastic properties W of the order of 195-200, a gluten content of 30-31% and a protein content of 12-13%. In the process of the invention, the dough is left to rise with controlled temperature and humidity, the next stage being coagulation of the gluten and starch by means of steam treatment. Next, the dough is frozen, being stored at - 20 degree C until cooking time. Final cooking lasts 15-25 minutes. The break-baking dough obtained is used for obtaining bread of constant quality which is crispy for 24 hours after its cooking. |
