| 摘要 |
PURPOSE:To enable quick preparation of bread dough by mixing oil and fat, an emulsifier for food, an aqueous solution of sugar having a specific concentration and common salt and quenching and kneading the mixture. CONSTITUTION:The objective bread-baking suspension composition having a viscosity of 550,000-1,000,000cp at 25-35 deg.C and a water activity of 0.5-0.7 can be prepared by adding 1-12wt.% of common salt, 10-40wt.% of oil and fat (e.g. butter) heated at about 60% and 1-5wt.% of a food emulsifier to 40-60wt.% of an aqueous solution of sugar having a sugar concentration of 50-80% and heated at about 60 deg.C (the sugar content of the composition is 20-48wt.%) and kneading the mixture under quenching. |
