Process for preparing deep-frozen yeast bread dough

Details Process for preparing deep-frozen yeast bread dough Process for preparing deep-frozen yeast bread dough

1981-12-30

1983-11-08

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 62, 435260, A21D 802, C12N 106

Patent

active

044142285

ABSTRACT:
The present invention relates to a process for preparing bread dough which may be deep-frozen with a view to long conservation thereof, characterized in that the yeast used was previously subjected to a stabilization by deep-freezing and that the mixing and kneading operations are carried out in a minimum of time without the dough attaining the temperature of 20.degree. C., after which the dough obtained is rapidly cooled until its innermost temperature attains at least -7.degree. C. The present invention also relates to a process for biological de-freezing of deep-frozen bread dough.

REFERENCES:
patent: 3375117 (1968-03-01), Schremmer
patent: 3449131 (1969-06-01), Fritzberg
The Bakers Digest, vol. 48, No. 2, 4/74 pp. 14, 15, 18, 19, 21.
The Bakers Digest, vol. 42, No. 5, 10/68, pp. 44-46, 48-50.
The Bakers Digest, vol. 52, No. 5, 10/78, pp. 18-20, 37.

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