Title:
【発明の名称】焼成の用意ができた、パープルーフされた積層生地
Document Type and Number:
Japanese Patent JPH11507841
Kind Code:
A
Abstract:
Improved ready-to-bake frozen, parproofed, laminated doughs comprise: flour and (on flour): 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier, 0.2-5 wt.% of a pectin, 0-10 wt.% protein, 0-10 wt.% modified starch. The laminated product has been parproofed, so that its specific volume before baking is less than 1.7 ml/g and contains 8-128 fatlayers and (on flour) 35-85 wt.% fat.
Inventors:
Beak, marius van der
Bohr, Hendrix Bourke De
Le Bois, Matisse
Weissenborn, Petronella Clementia Maria
Bohr, Hendrix Bourke De
Le Bois, Matisse
Weissenborn, Petronella Clementia Maria
Application Number:
JP52562697A
Publication Date:
July 13, 1999
Filing Date:
December 19, 1996
Export Citation:
Assignee:
Unilever Namrose Rose Bennault Sharp
International Classes:
A21D6/00; A21D13/00; A21D13/08; (IPC1-7): A21D6/00; A21D13/08
Attorney, Agent or Firm:
Yuzo Yamazaki (2 outside)