Process for the manufacture of deep-frozen, ready for baking dou

Details Process for the manufacture of deep-frozen, ready for baking dou Process for the manufacture of deep-frozen, ready for baking dou

1997-11-07

2000-09-05

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 20, 426 62, 426549, A21D 200

Patent

active

061139521

ABSTRACT:
Deep-frozen, unfermented raw dough pieces which can be directly baked into croissants and other similar bakery products without thawing or intermediate fermenting include a plurality of fat layers and a plurality of layers of yeast dough, the number of fat layers being greater than 50.

REFERENCES:
patent: 3250625 (1966-05-01), Thelen
patent: 3250626 (1966-05-01), Thelen
patent: 3255016 (1966-06-01), Parker
patent: 3368903 (1968-02-01), Johnson et al.
patent: 4374151 (1983-02-01), Lindstrom et al.
patent: 4406911 (1983-09-01), Larson et al.
patent: 4664932 (1987-05-01), Yamaguchi et al.
patent: 4743452 (1988-05-01), Felske et al.
patent: 5182123 (1993-01-01), Edo et al.
I. Adachi, Bread Confectionery Dictionary, Sep. 10, 1980, pp. 678-681.
M. Marraccini, "West Coast Bakery Attributes Its Success to Quality, Research and Timing," in Baking Industry, vol. 152, No. 1853 (Jan. 1985), pp. 28-29.
Y. Sakurai, Foodstuffs Dictionary, 6th Ed. (1989), pp. 852-853.
W. Nakar, Bread School, pub. May 25, 1964, p. 125.
R.C. Whiting, "Addition of Phosphates, Proteins, and Gums to Reduced-Salt Frankfurter Batters," Journal of Food Science, vol. 49, No. 5, Sep.-Oct. 1984, pp. 1355-1357.
R.C. Hoseney, "Gas Retention in Bread Doughs," Cereal Foods World, May 1984, pp. 305-308.
International Publication No. WO 91/01088, dated Feb. 7, 1991 to Peter Larsen.
Patent Abstracts of Japan, vol. 14, No. 37 (Jan. 24, 1990) & JP A-1273536 (Bonaale, Nov. 1, 1989).
International Publication No. WO 92/11767, dated Jun. 23, 1992 (Milot).

Affiliated with

Also associated with

Rating

Process for the manufacture of deep-frozen, ready for baking dou 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 the manufacture of deep-frozen, ready for baking dou, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the manufacture of deep-frozen, ready for baking dou will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2209504