Method of preparing yeast-leavened bread crumbs

Details Method of preparing yeast-leavened bread crumbs Method of preparing yeast-leavened bread crumbs

1985-11-04

1986-11-11

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 19, 426549, A21D 1300

Patent

active

046222251

ABSTRACT:
A method of preparing yeast-leavened bread crumbs suitable for use in a stuffing mix. A fully developed bread dough which has a generally low water content of not more than 60% based on flour weight, is sheeted and baked in sheet form. The dough sheet has a thickness of 1/4 to 3/4 inches. Proofing of the dough is limited to provide a baked sheet having a density of from 17 to 36 pounds per cubic feet. After cooling, the baked bread sheet is subjected to staling for a maximum of ten hours. The staled sheet is then divided into bread crumbs. The entire process, after providing the developed dough, is preferably carried out in not more than twelve hours. The short processing time is largely attributable to the relatively short staling period.

REFERENCES:
patent: 3870803 (1975-03-01), Siems et al.
patent: 4207346 (1980-06-01), Wauters et al.
patent: 4218480 (1980-08-01), Dyson et al.
patent: 4364961 (1982-12-01), Darley et al.
patent: 4423078 (1983-12-01), Darley et al.
patent: 4440793 (1984-04-01), Seki

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