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A freezer to retarder to oven dough

A technology for freezing dough and dough, which is applied in the field of freezer to retarder to oven dough, and manufacture of frozen dough, can solve the problems of the loss of the gas production capacity of the leavening agent and the limitation of storage time, etc.

Inactive Publication Date: 2011-08-24
RICH PRODUCTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former produces products with a biscuit-like taste and texture, while the latter results in a loss of the leavening agent's gas-generating capacity during frozen dough storage, limiting storage time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] Preparation method of frozen dough

[0043] The present invention also relates to a method of manufacturing frozen dough, the method comprising combining the dough ingredients listed herein, forming and freezing the dough. The dough formed by these methods does not require conventional surfacing.

[0044] According to the above method, the types and relative amounts of ingredients (including required, preferred and optional ingredients) are as described in the above-mentioned frozen dough of the present invention. Specifically, according to the present invention, the ingredients include high levels of yeast and gluten. Other ingredients such as water and flour, and optional ingredients such as sugar and lipid sources should be used in amounts such that the specific volume of the baked product is greater than 4cc / gm. Exemplary and recommended amounts are as described in the frozen dough above.

[0045] The combining step includes combining all the ingredients at the same tim...

Embodiment 1

[0079] This example provides a specific recipe for crusty bruschetta.

[0080] table 3

[0081] ingredient

[0082] Squeezed Yeast

[0083] Use a Hobart mixer to mix all the ingredients together with a paddle at low speed for about 2 minutes; then high speed for about 11 minutes. The final dough temperature is about 65-69 . Use a mold to divide the dough, round it, let it stand and roll it into a cylindrical shape. The individual agglomerates are frozen in a blast freezer. After freezing (30 minutes), transfer the dough pieces to a conventional freezer and store for at least 24 hours. In order to use the product, arrange the dough in a baking tray at 33-42 Place in the retarder for 12-36 hours. Then, place the thawed product at 375 Bake in the oven for 25 minutes and steam for 15-20 seconds. The desired baked product with golden brown appearance and good taste is obtained. The resulting specific volume is about 4.9cc / g.

Embodiment 2

[0085] This embodiment provides specific recipes and methods for preparing home-made soft rolls.

[0086] Table 4

[0087] ingredient

[0088] DATEM

[0089] Use a Hobart mixer to mix all the ingredients together with a paddle at low speed for about 2 minutes; then high speed for about 10 minutes. The final dough temperature is about 65-69 . The dough is shaped and frozen in a blast freezer. After freezing (30 minutes), transfer the dough pieces to a conventional freezer and store for at least 24 hours. Then, arrange the dough in a baking tray, place 33-42 12-36 hours in the retarder. Then place the thawed product at 375 In the oven for 11 minutes, steam for 15-20 seconds. The desired baked product with golden brown appearance and good taste is obtained. The resulting specific volume is about 6cc / g.

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PUM

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Abstract

A frozen dough comprises flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 DEG F, emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glut such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42 DEG F for at least 12 hours, or at an elevated temperature of between 43-85 DEG F for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and aspecific volume of at least 4 cc / gram.

Description

Invention field [0001] The present invention generally relates to the field of frozen dough, and more specifically relates to a freezer-to-delayer-to-oven dough that does not require a conventional surfacing (refining machine) step. The invention also relates to a method of manufacturing frozen dough. The invention also relates to a method of making baked products from frozen dough. Background of the invention [0002] Because of its "fresh" taste and aroma, freshly baked products are generally favored by consumers. However, the traditional way of preparing fresh baked products is very time consuming. A step that requires a lot of time and human care is waking up. During the waking up, the yeast produces carbon dioxide that expands the product, which causes further expansion during baking. Waking up requires a wake-up machine that controls temperature and humidity, and experienced personnel take care of the wake-up process during the wake-up period (usually> 1 hour). [0003...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/26A21D13/06A21D6/00A21D8/00A21D10/00A21D13/00
Inventor D·张X·尤R·K·汤森T·R·麦克戈文J·K·布朗P·维希涅夫斯基R·G·库卡尼
Owner RICH PRODUCTS
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