PROCESS FOR PREPARING BAKERY PRODUCTS MADE UP OF FROZEN AND INTENSIVELY DEFROSTED DOUGHS, WITH AND WITHOUT YEAST

摘要

The invention relates to a process for preparing bakery products made up of frozen and intensively defrosted doughs, with and without yeast, wherein the soft wheat flour, used for preparing the doughs, the soft wheat flour used in the dough preparing stage has the following parameters: alpha-amylase activity, expressed by falling value (Ic) ranging between 300...330"; wet glutene content ranging between 28...38%; the rheologic glutene characteristics: P=80...95 mm H2O tenacity; L=90...110 mm H2O extensibility; P/L ratio ranging between 0,7...0,9; power in W ranging between 250...300 x 10-4J, rheologic characteristics of the dough made up of flour: evolution time: 1...2 min; stability 10...15 min; soaking degree ranging between 70...100 UB (Brabender units). According to the process for preparing the yeast dough, the yeast quantity is increased with 10...15% by weight, higher than the yeast quantity used for obtaining the same fresh bakery products.