Preparation of microwaveable bread products

Details Preparation of microwaveable bread products Preparation of microwaveable bread products

1997-11-20

2000-05-30

Tran, Lien

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 28, 426 94, 426549, A21D 802

Patent

active

060688637

ABSTRACT:
Bread products are prepared by treating a starch material in water with a carbohydrase so that the carbohydrase liquefies the starch material and so that starch of the starch material is gelatinized, combining the product of the treatment with water, a starch material, a vegetable oil and lecithin so that an emulsion is obtained, heating the emulsion to gelatinize starch material and to stabilize the emulsion, drying the emulsion to obtain a powder and combining the powder with wheat flour, sugar, raising agent and water ingredients to obtain a dough, and thereafter, the dough may be stored at a temperature of from -40.degree. C. to +10.degree. C., or the dough may be baked and the baked product also may be stored at a temperature of from -40.degree. C. to +10.degree. C.

REFERENCES:
patent: 4010073 (1977-03-01), Drake
patent: 4116772 (1978-09-01), Vidal et al.
patent: 4990343 (1991-02-01), Haarasilta et al.
patent: 5110614 (1992-05-01), Corbin et al.
patent: 5789003 (1998-09-01), Desjardins et al.

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