Accelerated proofing of refrigerated doughs

摘要

A process for accelerating the proofing of chemically leavened dough when the ambient temperature is below 70 DEG F. by heating the dough in a proofing tunnel until the average dough temperature is about 80 DEG -90 DEG F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.