Preproofed, frozen croissants

Details Preproofed, frozen croissants Preproofed, frozen croissants

A - Human Necessities

21

D

A21D 10/02 (2006.01) A21D 6/00 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2046473

L 7261 (R) ABSTRACT Excellent, preproofed, frozen croissants are obtained, when a flour is used, that shows the following characteristics. 1. resistance against stress of a lean dough made from the flour is nearly independent on the resting time. 2. it imparts to a lean dough that is kneaded and rested during 40 mins an SDS-insoluble fraction that is less than 50% compared with the SDS insoluble fraction of the flour. 3. Protein content of at least 13 wt%. 4. HMW-sub-units of glutenin fraction, according to Payne: nos. 2*, 7+9, 5+10.

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