CLEMENT, Jerome,NOTARDONATO, Lelia,DIRY, Michel,CLEMENT JEROME,NOTARDONATO LELIA,DIRY MICHEL
申请号：
ES14721786
公开号：
ES2693049T3
申请日:
2014.04.16
申请国别(地区):
ES
年份:
2018
代理人:
摘要：
A method of making a soft cake, the method comprising: preparing a mixture comprising a first part of flour, a fermentation agent, and water and allowing the mixture to rise, combining the raised mixture with a second part of flour and , optionally, additional ingredients for forming a dough, forming and baking the dough to form a soft cake, wherein the soft cake comprises at least 40% by weight of cereal material, and where the ratio of the first part of flour to the second part of flour is at least 1: 3, wherein the method is performed in the absence of a lifting stage between the combination stage of the raised mixture with a second part of flour to form a paste and the molding stage and baking the dough to form a soft cake, wherein the mixture further comprises one or more enzymes selected from the group consisting of amylases, amyloglucosidase, proteases, hemicellulases, xylanases, ce lulase, pululanase, pentosanases, lipases, phospholipases, transglutamines, glucose oxidase or mixtures thereof, wherein the one or more enzymes are present in addition to the enzymes that may be present in any of the other starting materials, where the one or more enzymes are present in the mixture in an amount of 0.005 to 0.1% by weight with respect to the total weight of the mixture before lifting, and wherein the mixture is allowed to rise for 30 minutes to 16 hours.Un método de elaboración de una torta blanda, comprendiendo el método: preparar una mezcla que comprende una primera parte de harina, un agente de fermentación, y agua y permitir el levantamiento de la mezcla, combinar la mezcla levantada con una segunda parte de harina y, opcionalmente, ingredientes adicionales para formar una pasta, conformar y hornear la pasta para formar una torta blanda, en donde la torta blanda comprende al menos 40 % en peso de material de cereal, y en donde la relación de la primera parte de harina a la segunda parte de harina es al menos 1:3, en donde el método se realiza en ausencia de un
