| 摘要 |
There is disclosed a fresh dough contained in a container for storage and chemically leavened in the container which has a specific structure derived from a laminated structure constituted by a first plurality of layers each containing a leavening base but containing no leavening acid, a second plurality of layers each containing a leavening acid but containing no leavening base, and a third plurality of layers each containing neither leavening acid nor leavening base and disposed between the respective first layers and the respective second layers to prevent direct contact between said respective first layers and said respective second layers. There is also disclosed a fresh dough contained in a container and chemically leavened in the container, which comprises gas cells and a matrix containing a gel dispersed uniformly therein. Such a gel is formed by blending a metal salt with flour and water to form a dough and subsequently blending the dough with a hydrophilic polymer to effect the reaction between the hydrophilic polymer and the metal ion. The fresh dough of the present invention gives a bread having an excellent texture and taste comparable to those of a yeast bread. |
