| 摘要 |
So-called "French"-bread dough having improved keeping qualities in the cooked state, characterised in that it is produced by mixing and freezing bakers' flour having a protein level between 10 and 12% of dry matter and the following Chopin alveogram characteristics : W between 200 and 250, P/L between 0.6 and 0.8, water, 4 to 8% of biological bakers' yeast, 1.5 to 2.5% of salt, and ascorbic acid and amylolytic enzymes.
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