Method for preparing frozen baker's dough

Details Method for preparing frozen baker's dough Method for preparing frozen baker's dough

1995-09-12

1997-01-21

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 52, 426549, A21D 236, A21D 802, A21D 804

Patent

active

055957730

ABSTRACT:
A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.

REFERENCES:
patent: 4885180 (1989-12-01), Cochran et al.
patent: 4973447 (1990-11-01), Seib et al.
patent: 5171590 (1992-12-01), Sluimer
patent: 5254351 (1993-10-01), de Boer et al.
patent: 5362510 (1994-11-01), Mizoguchi et al.

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