Dough composition comprising rye flour, gluten and optionally a gluten enhancer, and baked goods prepared from said dough composition

摘要

A mass comprising: System (a); and System (b); wherein System (a) comprises (i) cereal flour, in which at least 80% (% of baker's) of the cereal flour is rye flour; and (ii) exogenous gluten, in which exogenous gluten is present in an amount of at least 5% (% of baker's) by weight of the System's cereal flour (a) (i); wherein the dough is at a pH of about pH 5 to about pH 7.5; wherein the System (b) comprises at least one gasifier; wherein if System (a) (ii) comprises from 5% (% of baker) to 9% (% of baker) by weight of cereal flour from System (a) (i) of exogenous gluten, then the mass additionally comprises System (c); wherein the System (c) comprises at least one gluten enhancer; wherein if the System (a) (ii) comprises more than 9% (% of baker's) by weight of the cereal flour of the exogenous gluten System (a) (i), then the dough optionally comprises the System (c ), in which System (c) comprises at least one gluten enhancer; wherein said dough does not contain an acidifier or an acidifier available in the dough.