New procedure for type panificacion FRENCH TOAST ferment to taste.

摘要

direct baking process for producing breads of the French type having a total length of fermentation over 12 hours, the method comprising: - one kneading mass not preferment having a formulation consisting essentially of wheat flour, water, yeast, salt, an enzymatic preparation and, per 100 parts by weight of wheat flour: * 0.80 to 1.70 parts by weight of fermented flour bread grains dehydrated, preferably between 1.00 and 1.60 parts by weight ; * 0.30 to 1.00 parts by weight of wheat gluten, preferably between 0, 35 and 0, 70 parts by weight, and most preferably between 0, 40 and 0, 65 parts by weight; * 0.10 to 0.30 parts by weight of mono- and diglycerides of saturated fatty acids, preferably between 0, 15 and 0, 25 parts by weight, preferably containing mono- and diglycerides such edible saturated fatty at least 90% monoglycerides, and from 0.008 to 0.025 parts * ascorbic acid s odium in weight, preferably between 0, 009 and 0, 018 parts by weight, - a division and possibly a shaping of the kneaded dough into shaped dough pieces; - fermentation of the dough portions in a chamber controlled fermentation, said fermentation of the dough portions at least one step in which the temperature in the controlled proving chamber is less than or equal to 15 ° C comprising, preferably exceeding 12ºC, and - a firing portion of fermented dough. It is the duration of the total fermentation duration between the end of kneading and the start of cooking.