Method of making yeast food products

Details Method of making yeast food products Method of making yeast food products

1975-10-23

1977-10-11

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426502, 426504, A21D 802

Patent

active

040536416

ABSTRACT:
Yeast food products are made by a method which (1) eliminates the necessity of handling sticky dough, (2) eliminates the use of dusting flour, and (3) shortens the time for making the food product by eliminating the necessity of kneading and multiple fermentation periods. An under-developed dough is formulated without the addition of shortening and placed between a plastic sheet whose surfaces which contact the dough are uniformly coated with shortening. The dough is flattened between the plastic sheets, the upper sheet of the plastic sheet folded back, and the dough folded and again flattened between the plastic sheets. This is repeated until the dough has a uniform color, indicating that the dough has been properly developed. The dough is then shaped, allowed to rise by yeast fermentation and baked in a conventional manner.

REFERENCES:
patent: 2165154 (1939-07-01), Savage
patent: 3033132 (1962-05-01), Duncan
patent: 3194185 (1965-07-01), Spinosa
patent: 3388997 (1968-06-01), Schaible et al.
patent: 3489105 (1970-01-01), Poon

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