摘要 |
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 °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 °F for at least 12 hours, or at an elevated temperature of between 43-85 °F for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram. |
申请人 |
RICH PRODUCTS CORPORATION;ZHANG, DAVE;YOU, XIAOMING;TOWNSEND, ROBERT, K.;MCGOVERN, TERRENCE, R.;BROWN, JACQUELINE, K.;WISNIEWSKI, PAUL;KULKARNI, RAJENDRA, G. |
发明人 |
ZHANG, DAVE;YOU, XIAOMING;TOWNSEND, ROBERT, K.;MCGOVERN, TERRENCE, R.;BROWN, JACQUELINE, K.;WISNIEWSKI, PAUL;KULKARNI, RAJENDRA, G. |