| 摘要 |
Precooked frozen so-called "French" bread, characterised in that it results from the kneading, division, resting, shaping, fermentation, scarification and half-baking of a dough prepared from bakers' flour having a protein level between 10 and 12% of dry material, and Chopin alveogram characteristics W between 200 and 250, P/L between 0.6 and 0.8, from 1 to 4% by weight of biological bakers' yeast, salt, water and improving agents chosen from amongst ascorbic acid and amylolytic enzymes.
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