Method of producing and baking frozen yeast leavened dough

Details Method of producing and baking frozen yeast leavened dough Method of producing and baking frozen yeast leavened dough

1981-03-30

1983-09-27

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426524, 426656, 426658, A21D 800

Patent

active

044069111

ABSTRACT:
A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.

REFERENCES:
patent: 3894155 (1975-07-01), Ono et al.

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