| 摘要 |
The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt% of gelling pectin, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to unexpected results (S.V. and/or ovenspring of baked products made from the doughs). |
