| 摘要 |
Excellent, preproofed, frozen croissants are obtained, when a flour is used, that shows the following characteristics: 1. resistance against stress of a lean dough made from the flour is nearly independent on the resting time. 2. it imparts to a lean dough that is kneaded and rested during 40 mins an SDS-insoluble fraction that is less than 50% compared with the SDS insoluble fraction of the flour. 3. Protein content of at least 13 wt%. 4. HMW-sub-units of glutenin fraction, according to Payne: nos. 2*, 7+9, 5+10. , |
