Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1978-03-23
1980-06-10
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 62, 426551, A21D 1300
Patent
active
042073464
ABSTRACT:
Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic foot. The crumbs also hydrate without the formation of a pasty mass and generally retain their individual identity in a stuffing.
REFERENCES:
patent: 1369724 (1921-02-01), Benz, Jr.
patent: 2660134 (1953-11-01), Bertrand
patent: 2953460 (1960-09-01), Baker
patent: 3033132 (1962-05-01), Duncan et al.
patent: 3066029 (1962-11-01), Jeffreys
patent: 3429712 (1969-02-01), Turner
patent: 3862339 (1975-01-01), Balboni
patent: 3870803 (1975-03-01), Siems et al.
patent: 3870806 (1975-03-01), Capossela et al.
Pyler, Baking Science & Technology, vol. 11, Siebel Publishing Co., Chicago, Ill. 1973 pp. 677-681 and 755-756.
Tripples and Kilborn Cereal Chemistry, vol. 54(1), 1977, "Factors Affecting Mechanical Dough Development".
Cochran Stuart A.
Kenyon Ralph E.
Wauters Ronald P.
Bittman Mitchell D.
General Foods Corporation
Hatcher Elizabeth A.
Jones Raymond N.
LandOfFree
Process for making high density bread for use in a stuffing mix does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for making high density bread for use in a stuffing mix, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for making high density bread for use in a stuffing mix will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-863230