Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Patent
1998-10-30
1999-12-21
Yeung, George C.
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
426 19, 426496, 426504, A21D 800
Patent
active
060046007
ABSTRACT:
A method of making bread dough, pizza dough, and bread using a food processor having a cutting blade. Flour, yeast, and salt are placed in a bowl of the mixer and their temperature is taken to obtain a dry component temperature. Depending on the type of mixer selected, a base temperature of either about 130.degree. F. or about 150.degree. F. is selected. The dry component temperature is subtracted from the base temperature to obtain a calculated liquid temperature. The temperature of a quantity of water is adjusted to the calculated liquid temperature. The mixer is started and the water is added to the bowl. The mixer is allowed to run for about 45 seconds and is then turned off. The dough is allowed to ferment and is then formed into loaves or pizza crusts, which are baked in an oven.
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Baking, The Art and Science, A Practical Handbook For The Baking Industry, Published by Baker Tech. Inc., Calgary, Alberta, Canada, pp. 60-62.
Article: Country-style bread with a mixed starter.
Article: Country-style bread with a natural starter.
Article: Country-style bread with a yeast starter.
Article: How to Make Bread.
Article: A Lazy Man's Bread, Homemade and Good.
Baking with Julia, Baking Basics, Terms/Techniques, pp. 14 & 15.
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