公开(公告)号：US5624697A

公开(公告)日：1997-04-29

申请号：US683215

申请日：1996-07-18

申请人： Wei-Daw A. Lin ,  Shiowshuh Sheen ,  Vito Vita ,  John H. Moyer

发明人： Wei-Daw A. Lin ,  Shiowshuh Sheen ,  Vito Vita ,  John H. Moyer

IPC分类号： A21D6/00 ,  A21D10/02 ,  H05B6/80 ,  H05B6/00

CPC分类号： A21D10/025 ,  A21D6/003

摘要： A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.

摘要翻译： 通过将对照和微波加热的组合加热校正的面团形状以足以稳定面团形状以在其上形成光皮肤以抑制其内部的水分损失并且减少微生物的方法来制备中间稳定的面团形状的方法 其中的活动。 糕点面团形状具有内部和外部，并且在外部形成光皮，以提供足够的湿气屏障和结构完整性，以防止内部的水分损失并且在加热，处理，储存和烹饪期间保持其形状。 成品。