Process of manufacturing frozen dough of yeast-fermented dough

Details Process of manufacturing frozen dough of yeast-fermented dough Process of manufacturing frozen dough of yeast-fermented dough

1985-03-01

1986-07-15

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426504, A21D 800

Patent

active

046005870

ABSTRACT:
Disclosed is a process of producing a frozen yeast fermented dough which involves first emulsifying the total amount of water required for the dough with fat or oil before mixing with other dough ingredients.

REFERENCES:
patent: 1750720 (1930-03-01), Matti
patent: 3566807 (1971-03-01), Blanchard
patent: 3785993 (1974-02-01), Langhans
patent: 4406911 (1983-09-01), Larson et al.
Daniel, Bakery Materials and Methods, 4th Ed. published by Maclaren & Sons Ltd., London 1963 pp. 92-94.
Marston, "American Society of Bakery Engineers" Bulletin No. 213, Frozen Dough for Breakmaking.

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