METHOD FOR PRODUCING FROZEN BREAD DOUGH WHICH DOES NOT REQUIRE THAWING OR FERMENTATION STEP
    2.
    发明申请
    METHOD FOR PRODUCING FROZEN BREAD DOUGH WHICH DOES NOT REQUIRE THAWING OR FERMENTATION STEP 审中-公开
    生产不需要发酵或发酵步骤的冷冻布的方法

    公开(公告)号:US20130183406A1

    公开(公告)日:2013-07-18

    申请号:US13551783

    申请日:2012-07-18

    IPC分类号: A21D8/02

    CPC分类号: A21D8/02 A21D6/001 A21D13/16

    摘要: Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared using a commonly employed baking facility, without requiring a special facility for thawing and fermenting. A bread dough having a continuous, multi-layered structure is prepared by using a cereal flour composition containing yeast and an oil-and-fat composition (roll in oil-and-fat), the bread dough is formed into a desired shape, and then a dent is made on the surface of the thickest portion having the length which is 13% to 70% of the longitudinal length of the shaped article.

    摘要翻译: 提供了一种成形冷冻面包面团,其中可以使用普遍使用的烘焙设备来制备具有良好后烘烤品质(味道,质地,风味,外观(体积)等)的烘烤面包产品,而不需要特殊设备 解冻和发酵。 通过使用包含酵母和油脂组合物(油脂中的卷)的谷物粉组合物制备具有连续多层结构的面团面团,将面包面团形成为期望的形状,并且 然后在长度为成形制品的纵向长度的13%至70%的最厚部分的表面上形成凹痕。