| 摘要 |
The invention relates to a method for preparing cereal-type breadmaking doughs, as well as to the products obtained from such doughs. The method consists in detaching, from the grains, the seed coat of the fruit by hydration of the said grains and in summarily draining the latter, in mixing them and leaving them to rest in a cell, then in removing the cuticle in order to detach the pericarp in part or fully, in separating the hulled grains and the seed coats, then in giving the hulled grains a structure capable of converting them into a breadmaking dough of well defined composition. Suitable additives such as grains of cereals identical to and/or different from those constituting the dough obtained may be added to the doughs thus prepared, these additives being whole and non-plastified, as well as salt, yeast, raising agent, powdered gluten, flour T45 or T55, and the whole can be kneaded in a known fashion in a baker's kneading machine in order to obtain a composite dough intended to follow the conventional breadmaking process, it being possible for the said dough to be frozen in this state (dough balls) in individual sterile wrappers, possibly after fermentation and/or precooking of the dough balls.
|
