| 摘要 |
<p>Bun dough comprising flour, salt, sugar, yeast, eggs, and butter, is improved by replacing at least part of the normally used sugar by inverted sugar. Pref. 5-40 (20-35) wt.% of the normally used sugar is replaced by inverted sugar. Amt. of normally used sugar is pref. 10-20% w.r.t. flour. Amt. of inverted sugar added is pref. 5-40 wt.% w.r.t. normally uused sugar. The buns have improved gloss, flexibility and storage properties.</p> |
