Method of preparing frozen pieces of dough and of preparing doug

Details Method of preparing frozen pieces of dough and of preparing doug Method of preparing frozen pieces of dough and of preparing doug

1991-08-21

1992-12-15

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 62, 426486, 426512, 426523, 426524, 426549, A21D 200

Patent

active

051715902

ABSTRACT:
A method of preparing frozen pieces of dough, in which dough is kneaded and subsequently fully shaped and fully proofed. The doughpieces are then frozen. The pieces of dough can be stored in a freezer for some time and subsequently removed from the freezer and, without defrosting step, placed in an oven and baked. The dough is kneaded to a higher energy input then in usual bread making techniques. In the presently preferred initial embodiment, alcohol is added to the dough ingredients during mixing of the ingredients.

REFERENCES:
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patent: 4372982 (1983-02-01), Haasl et al.
patent: 4374151 (1983-02-01), Lindstrom et al.
patent: 4406911 (1983-09-01), Larson et al.
patent: 4407827 (1983-10-01), Tanaka et al.
patent: 4450177 (1984-05-01), Larson et al.
patent: 4847104 (1989-07-01), Benjamin et al.
Proceedings, 56th Meeting, American Society Baking Engineers (ASBE), pp. 38-43 (1980) Boyd, "Manufacture and Processing of Frozen Dough".

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