Process for reducing the staling of bakery goods

Details Process for reducing the staling of bakery goods Process for reducing the staling of bakery goods

1994-03-30

1995-12-05

Pratt, Helen

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426523, 426524, D21D 1502

Patent

active

054727243

ABSTRACT:
The present invention relates to a process reducing the staling of fresh bakery products such as bagels, doughnuts, muffins, cakes and the like by quick chilling of the fresh baked product before the product is allowed to cool, preferably by cryogenic chilling and then allowing the product to stabilize to ambient conditions. The quick chilled product has a significant reduction in staling when subsequently maintained at ambient conditions.

REFERENCES:
patent: 2072737 (1937-03-01), Duval
patent: 4115596 (1978-09-01), Knutrud
patent: 4303687 (1981-12-01), Ratjen
patent: 4366178 (1982-12-01), Reynolds et al.
patent: 4991403 (1991-02-01), Kirchhoff
Industrial and Engineering Chemistry, vol. 31, No. 3, pp. 362-368 (1939); "Freezing As A Means of Retarding Bread Staling."
Bakery Technology and Engineering, (1990), Chapter 20; "The Freezing of Bakery Products" by Donald K. Tressler.

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