Process for preparing a pre-cooked, microwaveable frozen baked f

Details Process for preparing a pre-cooked, microwaveable frozen baked f Process for preparing a pre-cooked, microwaveable frozen baked f

1992-07-16

1994-01-25

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426 19, 426 21, 426241, 426242, 426243, 426524, A21D 1300, A21D 1308, A21D 1502

Patent

active

052814335

ABSTRACT:
The present invention comprises a process for preparing a pre-cooked, microwaveable frozen baked food product, said process comprising: (a) preparing a dough and shaping the dough into a desired preform; (b) baking the preform to a fully baked state to produce a baked product having an outer crust; and (c) freezing and tempering the baked product by adding moisture to the outer crust in an amount sufficient to raise the moisture content of the baked product to within the range of from about 20% to about 55% by weight, thereby producing a frozen, tempered baked food. The present invention further comprises a product produced by the above-described process.

REFERENCES:
patent: 4303687 (1981-12-01), Ratjen
patent: 4746526 (1988-05-01), Carroll
patent: 4861601 (1989-08-01), Seneau
patent: 4885180 (1989-12-01), Cochran et al.
patent: 5104669 (1992-04-01), Wolke et al.
patent: 5110614 (1992-05-01), Corbin et al.
Texture Changes in White Bread: Effects of Processing and Storage; U. Stollman and B. Lundgren; Cereal Chem. 64(4):230-236 (1987).

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