Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1980-11-24
1983-02-15
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 62, 426551, A21D 1300
Patent
active
043741517
ABSTRACT:
A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.
REFERENCES:
patent: 3208855 (1965-09-01), Enoch et al.
patent: 3975550 (1976-08-01), Fioriti et al.
British Patent 1,544,499 "Composition and Method for Retarding Staling of Baked Goods" Apr. 19, 1979.
Lindstrom Ted R.
Slade Louise
Donovan Daniel J.
General Foods Corporation
Hatcher Elizabeth A.
Jones Raymond N.
Savoie Thomas R.
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