Method for manufacture of baked comestible

• Main Authors: VEREL ALIETTE, ELBADRI FARIS M
• Format: Patent
• Language: Chinese; English
• Published: 15.05.2020
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pre-treatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25wt% by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120 degrees centigrade for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/-2wt%, relative to the weight of the flour, of the initial value. 本发明涉及一种用于制造烘焙的可食用产品的方法，所述方法包括：i)形成面团并使所述面团成形；ii)烘焙经成形的面团以形成烘焙的可食用产品；其中所述面团包括经预处理的面粉，并且其中所述预处理包括：a)将面粉的水分含量从初始值增加到按所述面粉的重量计从12重量％至25重量％的值；b)在密封容器中将所述面粉加热到从80℃至120℃的温度，加热至少1小时的时间段；以及c)将所述面粉干燥至最终的水分含量；其中相对于所述面粉的所述重量，所述最终的水分含量在所述初始值的+/-2重量％的范围内。