PROCEDIMIENTO DE FERMENTACION ACELERADA PARA LA UTILIZACION DIRECTA DEL PRODUCTO DESDE EL CONGELADOR AL HORNO, EN PASTASDE HOJALDRE

摘要

The kneaded and shaped dough is fermented in this process before deep-cooling, and the dough is treated with enzymes which break down the starch chains and release carbon dioxide so as to accelerate the fermentation process. It is advantageous to finish the fermentation step before deep- cooling.