Improved, deep-frozen, pre-proofed doughs - II.

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).