Intermediate stabilized comestible and method of making same

Details Intermediate stabilized comestible and method of making same Intermediate stabilized comestible and method of making same

1996-07-18

1997-04-29

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426 94, 426496, A21D 600, H05B 600

Patent

active

056246978

ABSTRACT:
A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.

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Corp-Qual-Mkt-Tech News/Trends "Warren Foster Revolutionizes the Doughnuts"--Fortune Jul. 29, 1991.
Corp-Qual-Mkt-Tech, Food Masters Inc. "Manufacturing process of fermentable oil-fried foods".

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