Title:
STORABLE DOUGH PRECURSOR, METHOD FOR PRODUCTION AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO2001089307
Kind Code:
A3
Abstract:
The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of flour is used per part by weight of water, at least four parts by weight of sodium chloride is added and a fermentation then carried out at a temperature of 5-45 DEG C, until the volume of the dough has increased by at least 10 vol. % and, in a second method step, sufficient sodium chloride is added to bring the dough precursor content of sodium chloride to 4 wt. %.
Inventors:
ENGELHARDT ULRICH (DE)
ROHSCHENKEL CHRISTOPH (DE)
WINTER MANFRED (DE)
ROHSCHENKEL CHRISTOPH (DE)
WINTER MANFRED (DE)
Application Number:
PCT/DE2001/001919
Publication Date:
April 04, 2002
Filing Date:
May 18, 2001
Export Citation:
Assignee:
BOEHRINGER BACKMITTEL GMBH & C (DE)
ENGELHARDT ULRICH (DE)
ROHSCHENKEL CHRISTOPH (DE)
WINTER MANFRED (DE)
ENGELHARDT ULRICH (DE)
ROHSCHENKEL CHRISTOPH (DE)
WINTER MANFRED (DE)
International Classes:
A21D8/04; A21D10/00; F16L41/06; (IPC1-7): A21D8/04; A21D10/00
Foreign References:
| DE3911937A1 | 1990-10-18 | |||
| US5500231A | 1996-03-19 | |||
| US3845221A | 1974-10-29 | |||
| US5718938A | 1998-02-17 |
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