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The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt% of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to un...

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Bibliographische Detailangaben
Hauptverfasser:	NESTL, BIRGIT, UNILEVER. RES.VLAARDINGEN LAB, HAGEMANS, MARJOLEIN, UNILEV. RES.VLAARDINGEN LAB, VAN DER MEER, JAKOB, DE BOER, HENDRIKUS B., UNILEV. RES.VLAARDINGEN LAB
Format:	Patent
Sprache:	dan
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt% of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the combination with xylanase/amylase leads to unexpected results (s.v. and/or ovenspring of baked products made from the doughs). As gelatin relating compounds gelatin, hydrolysed gelatin, collagen hydrolysate and/or gelatin precursors can be used.