BRIOCHE PASTE-LIKE PASTE HAVING INCREASED FERMENTATION ACTIVITY, AND PREPARATION METHOD THEREOF

摘要

The present invention consists of a dough of the brioche dough type according to the present invention comprising flour, eggs, fats, milk, salt, fermented dough, between 28 to 80% by weight relative to the weight flour of at least one sweetening substance, at least one fermenting agent, characterized in that said dough comprises between 10 and 125% by weight relative to the weight of flour of at least one fermenting agent, said fermenting agent consisting of combination of yeast and orange blossom water, the weight ratio of orange blossom water to yeast being between 1: 1 and 2: 1. It also relates to a process for preparing a leavened dough of the brioche dough type, as well as the brioche-type pastry products obtained according to the process.