Patent ID: 6589582
Filing Date: 2003-07-08
Classification: A21D

Abstract:
A method for the production of baked, fried or steamed goods or foodstuffs, which comprises a first step of preparing a basic dough by mixing wheat flour and water and kneading the mixture under heating to give a basic dough having a temperature of from about 55 to 98Â° C., an additional step of preparing a finished dough by mixing the basic dough, wheat flour and auxiliary materials containing yeast and subsequently kneading the mixture, and a final step of subjecting the finished dough to fermentation and subsequently baking, frying or steaming the fermented dough into baked, fried or steamed goods or foodstuffs, wherein the amount of wheat flour used for kneading the basic dough is from 3 to 40% by weight in relation to the total amount of wheat flour used for the production of the baked, fried or steamed goods or foodstuffs.