Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1996-06-03
1998-09-08
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426128, 426524, 426549, 426 62, A21D 218, A21D 600, A21D 1002
Patent
active
058042334
ABSTRACT:
The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 degrees Fahrenheit and that has a specific volume and flavor, when baked after storage at freezing temperatures, that is substantially the same as bread baked from a nonfrozen dough not subjected to storage. The present invention also includes a pre-proofed, uncooked dough that is provided with improved storage stability.
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American Association of Cereal Chemists, Inc., Edited by: Kulp, Karel; Lorenz, Klaus; and Brummer, Juergen; Frozen & Refrigerated Doughs and Batters, 1995, pp. vii and viii; 123-125; 250-253; 279.
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Larsen Michelle
Lonergan Dennis
Sierzant RoseBud
Kalis Janal M.
Pratt Helen
Rahman Aleya
The Pillsbury Company
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