公开(公告)号：US5049398A

公开(公告)日：1991-09-17

申请号：US449048

申请日：1989-12-08

申请人： Albert L. Saari ,  James E. Langler ,  Robert C. Dechaine ,  Eugene R. Monroe ,  James P. Bergstrom ,  Willis P. Kusske

发明人： Albert L. Saari ,  James E. Langler ,  Robert C. Dechaine ,  Eugene R. Monroe ,  James P. Bergstrom ,  Willis P. Kusske

IPC分类号： A21D2/16 ,  A21D2/18 ,  A21D8/06 ,  A21D13/06 ,  A21D17/00 ,  A21D8/02

CPC分类号： A21D8/06 ,  A21D17/006 ,  A21D2/16 ,  A21D2/165 ,  A21D2/186

摘要： Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

摘要翻译： 公开了具有延长的保质期的新鲜的，烘烤的面包产品，其特别是在使用金属化膜基座套筒的微波炉中进行再加热/刷新。 在这种微波刷新之后，预热的面包的特点是内部是软质的和脆皮的。 产品保质期约7-14天。 还公开了制备这种烘焙面包产品的方法，以及通过海绵面团和直面团方法进行商业规模生产的全配方干混合物和部分制剂预干燥混合物。 制备方法包括首先将定义的面团调理剂系统和预胶化淀粉预水化以形成乳液，将乳液与其它成分组合以形成面团并完成制备面团以制备成品的微波烘烤面包面包。