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Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate
Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate
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机译:具有增强的保形性和感官特性的食品中间体以及生产面团中间体的方法
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摘要
The present invention relates to dough intermediates that yield enhanced organoleptic attributes as well as aesthetic features upon subjecting the dough intermediate to a finishing step. The beneficial features of the present invention are obtained through the creation of a partially sealed layer on the surface of the dough intermediate. The sealing of the intermediate allows for increased expansion through the mixing and proofing stages by increasing fluidity of the dough intermediate and restricting dehydration at the surface and as such contributes to yield improvement better shape definition.
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