| 摘要 |
Baked, crumb-continuous, flour-based prod. is prepd. as follows: (a) a dough bakeable to a crispy crumb structure is prepd. from flour, shortening, water and sugar; (b) a second dough bakeable to a chewy, moist crumb structure is prepd. contg. flour, shortening, water and an enzyme (I) and is such that at least one of the ingredients is acted on by (I) to give sufficient crystallization-resistant sugar (II) to bind H2O and inhibit the crystn. of any readily crystallised sugar present; (c) a composite dough is formed so that dough (b) is completely surrounded by dough (a) and none can come into contact with heated baking surfaces or be exposed directly to heat; and (d) the composite dough is baked. - Dough (a) sugar is pref. sucrose. Dough (b) suitably contains invertase (used with sucrose to provide invert sugar as (II)), or a polysaccharidase (e.g. bacterial alpha-amylase used with starch to give a maltose/detains mixt. as (II)), etc. A prefd. (I) is alpha-amylase used with a 1:1-10 esp. 1:1.2-7 wt. ratio mixt. of a pregelatinized starch component and cake flour, in a dough of pH 6-7.5 esp. ca 6.2. |
