Parbaked bread

Parbaked bread dough that is stable at ambient temperature (preferably for 8-10 days) is obtained by a process that involves cooling and packing of the dough in aseptic surroundings. The dough, which preferably has a pH=5-6.5, comprises a leavener, 0.1-3% on flour weight of a preservative and 0-5 wt...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SIMON CHRISTOPHER HUSCROFT, ANTHONY WILLIAMS, ERWIN CORNELIUS ELISABETH M VAN EGERAAT, MARIA JOHANNA A T HEMELAAR, MAARTIEN VEREIJKEN, BERND ABRAHAM
Format:	Patent
Sprache:	eng
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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