Deep-frozen, pre-proofed doughs

Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material

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426 62, 426549, A21D 226

Patent

active

052543510

ABSTRACT:
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.

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