New method for breadmaking for bread 2,573,340 type has a filament sourdough baker's leaven

摘要

Direct process for breadmaking, for the production of blanks of the type of application and for its implementation, said process, the fermentation time is greater than 12 hours, comprising the following steps: a prefermented a dough is kneaded not having an essentially composed of wheat flour, water, yeast, of a salt, of an enzymatic preparation of fermented bread dehydrated cereal flour, wheat gluten, mono - etdiglycérides of saturated fatty acids and of ascorbic acid, a division and a shaping the kneaded paste in the form of shaped dough fermentation of the shaped dough in a fermentation chamber, and the curing of the shaped dough fermented, the fermentation of the shaped dough comprising at least one step in which the temperature in the fermentation chamber, controlled, is less than or equal to 15°C, preferably less than or equal to 12°C. / p