Method for the preparation of a bakery product

Details Method for the preparation of a bakery product Method for the preparation of a bakery product

1986-06-27

1989-05-02

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426283, 426512, A21D 1300

Patent

active

048266973

ABSTRACT:
A dough mixture for baking is divided into individual drops, or knubs, which are deposited on a baking sheet so as to form a flat array in which each knub is spaced a short distance from the other knubs surrounding it. During baking, as a result of leavening, each knub becomes fused to the adjacent knubs so as to form a "slab" of baked product with a cellular (or alveolar) structure in which each cell includes a soft inner portion and a relatively firm outer portion welded at least around its periphery to the outer portions of the adjacent cells.

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patent: 4044166 (1977-08-01), Koizumi
patent: 4159348 (1979-01-01), Dogliotti
patent: 4209536 (1980-06-01), Dogliotti
patent: 4362751 (1982-12-01), Dogliotti
patent: 4613508 (1986-09-01), Shishido
Family Circle Illustrated Library of Cooking, 1972, vol. 2, pp. 211-213, Rockville House Publishing, Rockville Center, New York.
French Search Report for FR 86 09 660.

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