Breadmaking methods and products

摘要

Preparation of a baked bread product (A) comprises: obtaining a dough (I) formed, fermented and ready to be baked; prebaking (I) in a oven until its crumb is coagulated and a crust is formed and colored; quick-freezing of the prebaked (I); final baking of the frozen prebaked (I) by passing the frozen prebaked (I) through an oven for a time lower or equal to 5 minutes at 200-260[deg]C (preferably equal or lower than 3 minutes at 200-260[deg]C). Independent claims are also included for: (1) bread making improver used in the process comprises: either a stabilizer (such as cellulose derivatives, pregelatinized starches or pregelatinized cereal flours), whey and dextrose; or a bread making pregelatinized cereal flour (preferably pregelatinized wheat flour) and amyloglucosidase (preferably a hemicellulase supplying sugars with 5 carbon atoms and/or a exoamylase supplying maltose); (2) use of bread making improver for the preparation of the (I); and (3) frozen prebaked dough.