Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2005-05-24
2005-05-24
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S549000, C426S496000
Reexamination Certificate
active
06896916
ABSTRACT:
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight:Ingredients%Salt 1.8-2.3Yeast3.0; 2.5-4.5Sweetener 0.3-2.0Gluten 0.5-4.0L-Cysteine 10-100 PPMWater 50-65Oxidant 0.1-0.5Enzymes0.01-0.5Gum0.01-0.5pre-forming the dough into open molds shaped suitably for the bread product;pre-proofing the dough for less than 30 minutes in at least 70% relative humidity at a temperature in the range of 80° F. to 100° F.;freezing the pre-proofed dough to a temperature below 0° C.;partially defrosting the dough for a period of time of 60 minutes or less; andplacing the partially defrosted dough in a pre-heated oven at a temperature of about 170° C. to 180° C. to produce the bread product in less than 3 hours.
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Hendricks Keith
Maple Leaf Baker Inc.
Marshall & Gerstein & Borun LLP
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