公开(公告)号：US06589583B1

公开(公告)日：2003-07-08

申请号：US09431639

申请日：1999-11-01

申请人： Laura M. Hansen ,  Brian Robert Anderson ,  Matthew W. Lorence ,  Jeffrey D. Reinke

发明人： Laura M. Hansen ,  Brian Robert Anderson ,  Matthew W. Lorence ,  Jeffrey D. Reinke

IPC分类号： A21D202

CPC分类号： A21D10/02 ,  A21D2/14 ,  A21D6/001 ,  A21D8/045

摘要： The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening acids having different temperature ranges within which they are active as chemical leaveners. Such a chemical leavening system provides for the staged rising, i.e., rising that occurs over a wide temperature range and thus during a substantial portion of the cooking cycle, of the dough products of the present invention when cooked. By providing frozen dough products with such a leavening system, the need for a preproofing step prior to freezing, a thawing step or an intervening proofing step prior to cooking is avoided, and yet, the dough product is capable of substantial expansion upon cooking, thereby producing a cooked dough product with excellent visual and organoleptic properties.

摘要翻译： 本发明提供了冷冻至烘箱的面团产品，以及制备面团产品的方法。 具体地说，本发明的面团产品包括一种化学发酵系统，其包含多种具有不同温度范围的化学发酵酸，其中它们作为化学药剂是有活性的。 这种化学发酵系统提供在烹饪时本发明的面团产品在较宽的温度范围内以及因此在烹饪周期的大部分期间发生的分级上升，即升高。 通过提供具有这样的发酵系统的冷冻面团产品，避免了在烹饪之前在冷冻之前，解冻步骤或解冻步骤或中间打样步骤的需要，然而，面团产品在烹饪时能够显着膨胀，从而 生产具有优良视觉和感官特性的熟面团产品。