A process for making a high density bread suitable for use in a stuffing mix and a stuffing mix prepared therefrom.

摘要

A process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in a stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full devlopment, and resting said developed dough. The dough is thereafter divided and then baked during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and rising of the dough during baking being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic ft. The bread is then staled and divided into crumbs or cubes suitable for use in a stuffin mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic ft. The crumbs also hydrate without the formation of a pasty mass and generally retain their invididual identity in a stuffing.