| 摘要 |
Leavened yeast dough products obtain a long durability in a frozen condition by omitting using in the preparation thereof fermentable carbon hydrates, but the formation in situ of such fermentable carbon hydrates satisfactory to leaven the dough is ensured by adding one or more amylases to the dough. Upon freezing the activity of the amylase ceases and the concentration of fermentable carbon hydrates falls to such a low value that the proteinase forming activity of the yeast actually ceases. A possibly desired brown-colouring of the baked product may be ensured by the addition of amylases with an activity at a relatively high temperature. |
