| 摘要 |
A method of preparing bread products, such as bagels, to increase shelf-stability is disclosed. Once the dough has been formed into a bagels, a second floor time of about 15 to 40 minutes is provided, sufficient to fully activate all yeast activity within the dough. During the second floor time the dough can be placed in a proof box, at temperature in the range of about 85° to about 100° and a relative humidity of 30-50%. The dough is sealed by exposing both sides to boiling water, having a temperature 180° F.-212° F., and then fully cooked within the water. This produces a product that is shelf-stable. Prior to consumption, the product, e.g. bagels are browned in a hot oven. Freezing gives the bagels a shelf life of up to about 9 months, air tight packaging a shelf life of up to about 10 days and gas flush packaging has a shelf life of about 45 days. Once the bagels are baked, they remain fresh for up to 48 hours.
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