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Preliminary, the furan span and its manufacturing method null which are heated and are frozen

机译:呋喃跨度及其制造方法的初步探讨

摘要

Precooked frozen so-called "French" bread, characterised in that it results from the kneading, division, resting, shaping, fermentation, scarification and half-baking of a dough prepared from bakers' flour having a protein level between 10 and 12% of dry material, and Chopin alveogram characteristics W between 200 and 250, P/L between 0.6 and 0.8, from 1 to 4% by weight of biological bakers' yeast, salt, water and improving agents chosen from amongst ascorbic acid and amylolytic enzymes.
机译:预煮的冷冻所谓“法式”面包,其特征在于,它是由揉捏,分割,静息,定型,发酵,稀松和半烘烤制成的,该面团是由面包师面粉中蛋白质含量在10%至12%之间的面粉制成的。干燥的材料,肖邦的全息图特征W在200至250之间,P / L在0.6至0.8之间,占生物面包师酵母,盐,水和选自抗坏血酸和淀粉分解酶的改良剂重量的1-4%。

著录项

  • 公开/公告号JPH0673424B2

    专利类型

  • 公开/公告日1994-09-21

    原文格式PDF

  • 申请/专利号JP19850266309

  • 发明设计人 RUI RU DEYUFU;

    申请日1985-11-28

  • 分类号A21D13/00;A21D8/00;

  • 国家 JP

  • 入库时间 2022-08-22 04:56:08

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