Method for producing a pre-proofed, frozen and unbaked dough hav

Details Method for producing a pre-proofed, frozen and unbaked dough hav Method for producing a pre-proofed, frozen and unbaked dough hav

1987-06-12

1989-06-13

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 23, 426583, 426549, A21D 1002, A23C 2106

Patent

active

048391786

ABSTRACT:
A method for improving the shelf life of a pre-proofed, frozen and unbaked dough-containing product, preferably a croissant, by the addition of a mixture having skim milk and whey protein; the skim milk and whey protein mixture being added to the dough in an amount in the range of about 2.5 to 5%, by weight, of flour in non croissant dough-containing products i.e. those having less than about 30%, by weight, of butter, and 2.2% , by weight, of the flour content for a croissant having about 30%, by weight, of butter. The skim milk-whey protein mixture is added to the dough along with an equal amount of water at about 60.degree. F. The shelf life-improved, pre-proofed, frozen unbaked dough product and the croissant product made according to the method are also disclosed. The whey protein component of the added mixture is obtained by coagulating skim milk by an organic culture, preferably Rennet.

REFERENCES:
patent: 4088791 (1978-05-01), Jones
patent: 4406911 (1983-09-01), Larsen et al.
patent: 4416903 (1983-11-01), Cole
patent: 4501757 (1985-02-01), Smith et al.
patent: 4526795 (1985-07-01), Wolf
Hall et al., Drying of Milk and Milk Products, 1966, Avi Publishing Co., Inc., Westport, Conn., p. 174.

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