Treatment of bakery products to be stored in the deep frozen sta

Details Treatment of bakery products to be stored in the deep frozen sta Treatment of bakery products to be stored in the deep frozen sta

1979-12-20

1981-12-01

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Processes

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

426281, 426653, 426524, 426549, A21D 1300, A21D 1500, A23L 336

Patent

active

043036872

ABSTRACT:
This invention relates to the treatment of bakery products to be stored in the deep frozen state. Such products are deep frozen in an appropriate plant after the baking process and removed therefrom and thawed out for consumption.
According to the invention, before the deep freezing process, a material that maintains and/or increases the moisture content of the crumb is injected through the crust and into the crumb. The weight relationship of the injected material is 4 grams per 100 grams of the product.

REFERENCES:
patent: 1181317 (1916-05-01), Katz
patent: 3821441 (1974-06-01), Tomita et al.
patent: 3830948 (1974-08-01), Fischer et al.
Tressler; D. K. et al., The Freezing Preservation of Foods, vol. 4, AVI Publishing Co., Inc., 1968, pp. 386-459.
Simpson; J. I., The Frozen Food Cookbook, AVI Publishing Company, Inc., 1962, pp. 166-177.

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