Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1986-10-24
1988-12-20
Penland, R. B.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426 94, 426 99, 426128, 426241, 426412, 426512, 426520, 426524, A21D 1000
Patent
active
047924560
ABSTRACT:
A process for accelerating the proofing of chemically leavened dough when the ambient temperature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.
REFERENCES:
patent: 3170795 (1965-02-01), Andre
patent: 3275450 (1966-09-01), Holstein
patent: 3397065 (1968-08-01), Cunningham et al.
patent: 3649304 (1972-03-01), Fehr, Jr. et al.
patent: 4393084 (1983-07-01), Pomper et al.
Edmonson Douglas A.
Katz Edward
Anheuser-Busch Companies, Inc.
Penland R. B.
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