Domingues, David J.,Augst, Elliot,Dowd, Craig A.,Dreese, Patrick C.,Katzke, David H.,Michaels, James P.,Seese, Thorne R.
申请号：
AU2017232361
公开号：
AU2017232361A1
申请日:
2017.03.15
申请国别(地区):
AU
年份:
2018
代理人:
摘要：
A white wheat flour is made from a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.
