Method of baking bread

Details Method of baking bread Method of baking bread

1982-09-02

1983-12-06

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

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

Heating by electromagnetic wave

99339, 219 1055R, 219 1055M, A21D 806

Patent

active

044193742

ABSTRACT:
A process of baking proofed loaves of bread in an oven in which a substantially uniform hot air heat in the range of 300.degree. to 500.degree. F. is applied to the loaves constantly throughout the baking process and the loaves are subjected to microwave energy through a portion of the process, the loaves, preferably in mild steel pans, are first exposed to the hot air heat alone for sufficient time to seal the skin of the loaves, generally for about one minute for a one pound loaf of white bread, then exposed to microwave power in the amount of about one half to one and one-half Kilowatts (0.5 to 1.5 KW) per loaf for a period of about one to one and one half minutes, and thereafter, exposed to the hot air alone for a total heating period in the oven of about eight minutes.

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patent: 4271203 (1981-06-01), Schiffman et al.
patent: 4318931 (1982-03-01), Schiffman et al.
patent: 4388335 (1983-06-01), Schiffman et al.

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