Method for producing bread from preserved dough

Details Method for producing bread from preserved dough Method for producing bread from preserved dough

1988-06-30

1990-08-07

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

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

426 19, 426504, A21C 108

Patent

active

049466992

ABSTRACT:
A method is provided for producing bread of a good quality from dough preserved in a frozen state. In this method the dough is stretched while subjecting it to vibrations so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus the gluten network structure is unharmed. Then the dough is frozen for preserving. After a desired period of preservation the dough is baked. Since the dough does not become deflated, but expands further during the baking step, puffy and tasty bread results.

REFERENCES:
patent: 3554137 (1971-01-01), Carre
patent: 3973895 (1976-08-01), Hayashi
patent: 4093749 (1978-06-01), Sternberg
patent: 4113412 (1978-09-01), Hayashi
patent: 4192636 (1980-03-01), Hayashi et al.
patent: 4276317 (1981-06-01), Hayashi
patent: 4406911 (1983-09-01), Larson et al.
patent: 4770619 (1988-09-01), Rijkaart

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