DOUGH COMPOSITION AND METHOD OF BAKING YEAST-FERMENTED FROZEN BREAD PRODUCTS

摘要

A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: pre-forming the dough into open molds shaped suitably for the bread product; pre-proofing the dough for less than 30 minutes in at least 70% relative humidity at a temperature in the range of 80°F to 100°F; freezing the pre-proofed dough to a temperature below 0°C; partially defrosting the dough for a period of time of 60 minutes or less; and placing the partially defrosted dough in a pre-heated oven at a temperature of about 170°C to 180°C produce the bread product in less than 3 hours.