Fully fermented frozen dough for making soft bread rolls, has given maximum penetration value before being frozen

摘要

The dough has a specific maximum penetration value prior to being frozen, in order to prevent collapse during baking. This is achieved by freezing the dough under tension. A fully fermented freezer-to-oven bread dough for soft rolls weighing up to 300 g and containing less than 20 wt.% fat has a maximum penetration value of 200 measurement units before being frozen. This value is measured with a cone penetrometer (SUR PRN6, Sommer & Runge K.G., Berlin, Germany). Independent claims are also included for the following: (A) Method for preparing the dough by (1) mixing ingredients which include flour and a leavening agent; (2) allowing the dough to ferment, preferably for 30 minutes; (3) dividing the dough into portions weighing up to 300 g; (4) modelling and/or shaping the dough pieces; and (5) allowing the dough to rise until fully fermented so that pressure can be applied to the dough without any resistance and without the dough collapsing or springing back, and freezing the fully fermented dough pieces. The maximum penetration value is obtained by forming a flat sheet of dough via a deformation step before step (4) and then subjecting the pieces of dough in step (5) to a tension force, preferably by rolling the dough tight, so that the dough is frozen under tension; (B) Soft bread rolls weighing up to 300 g which are made by baking this dough; and (C) Method for preparing these rolls by baking the dough in an oven at a starting temperature of ca. 130-200[deg] C and an end temperature less than ca. 270[deg] C.