To provide a method for producing a non-fermented swollen dough exhibiting the same physical characteristics and sensuous characteristics as those of a traditional swollen dough, namely not containing such a fermentation process as contained in a traditional method, thereby enabling to simply and rapidly produce the swollen dough, further store the produced dough at a low temperature, especially hold the smooth texture and simultaneously reheat the dough with microwaves.
This method for producing a non-fermented swollen dough comprises kneading a composition comprising 1kg of wheat flour, 10-40g of salt, 5-50g of baking powder, 0-350g of egg, 10-700g of fat, 50-150g of milk protein, 5-30g of an inactive fermenting agent and 400-800g of water at room temperature, roasting the obtained dough, and subsequently storing the roasted dough at a temperature of -40 to +10°C.
FERRARI-PHILIPPE FABIANA
PENET SYLVIE
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