| 摘要 |
<p>Prepn. of chilled, ready-to-bake doughs, contg. chemical blowing agents, comprises packing and storing the raw unexpanded doughs in rigid-walled, pressure-resistant containers. The raw doughs are prepd. from standard raw materials by merely mixing and kneading. Quick transfer of the raw, unworked doughs to pressure-resistant containers, shortens processing times e.g. from 25-35 min to 5 min. and minimises CO2 loss. increase in lactic acid bacteria and formation of Na2HPO4.12H2O crystals, when using NaHCO, and Na4P2O7 as blowing agents. Storage in the given containers improves gas retention of dough, probably by forming a protective outer skin through internal pressure in container.</p> |
