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Mother dough for sweet yeast dough, process for its continuous preparation, and its use for the preparation of sweet yeast dough products
Mother dough for sweet yeast dough, process for its continuous preparation, and its use for the preparation of sweet yeast dough products
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机译:甜酵母面团用母面团,其连续制备方法及其在制备甜酵母面团产品中的用途
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摘要
Continuous prodn. of a predough for a sweet yeast dough comprises: (a) continuously introducing flour and/or a premix of flour and malt extract into a predough mixer conditioned to 32-40 [deg]C; (b) separately preparing a first pre-soln. comprising dough liquor and sugar conditioned to 35-55 [deg]C; (c) separately preparing a second pre-soln. comprising dough liquor and yeast conditioned to 4-10 [deg]C; (d) continuously introducing the pre-solns. from (b) and (c) into the conditioned predough mixer of stage (a) and mixing and kneading the mixt. at 32-40 [deg]C; and (e) transferring the kneaded mixt. from step (d) into a conditioned tube fermenter and fermenting at 32-40 [deg]C for a monitored period of time.
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