Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1989-12-08
1991-09-17
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 62, 426243, 426391, 426549, A21D 802
Patent
active
050493981
ABSTRACT:
Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.
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Bergstrom James P.
Dechaine Robert C.
Kusske Willis P.
Langler James E.
Monroe Eugene R.
Czaja Donald E.
General Mills Inc.
O'Toole John A.
Wood Leslie
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