Method for preparing prebaked, oven ready, chemically leavened f

Details Method for preparing prebaked, oven ready, chemically leavened f Method for preparing prebaked, oven ready, chemically leavened f

1987-05-29

1988-05-24

Golian, Joseph

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426551, 426497, A21D 1300, A21D 1500

Patent

active

047465263

ABSTRACT:
A method for manufacture of a pre-baked, chemically leavened frozen biscuit is disclosed. A conventional, chemically leavened biscuit dough is prepared, cut into biscuit pre-forms, and is fully baked. This baked intermediate product is then tempered or moisture-treated to raise the upper crust moisture content to above 16%, by weight, preferably above 20%. This can be done in any manner, such as for example, by contacting the crust with an atomized spray of water for the necessary period of time (e.g. for a few seconds), or by allowing the freshly baked biscuits to be maintained in a proofing cabinet for 15 to 20 minutes at temperatures of 140.degree.-150.degree. F. at 70% to 90% relative humidity. The thus tempered product is then frozen, and without an intervening defrost step, is then capable of being placed directly in an oven for "baking" to provide a biscuit similar to fresh baked biscuits when served hot.

REFERENCES:
patent: 3052549 (1962-09-01), Kichline et al.
patent: 3061441 (1962-10-01), Halbach
patent: 3212903 (1965-10-01), Oberholtzer
patent: 3821441 (1974-06-01), Tomita et al.
patent: 4303687 (1981-12-01), Ratjen

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