Title:
【発明の名称】フリーザーからオーブンにすぐに入れることのできるドウ製品
Document Type and Number:
Japanese Patent JP2003512849
Kind Code:
A
Abstract:
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening acids having different temperature ranges within which they are active as chemical leaveners. Such a chemical leavening system provides for the staged rising, i.e., rising that occurs over a wide temperature range and thus during a substantial portion of the cooking cycle, of the dough products of the present invention when cooked. By providing frozen dough products with such a leavening system, the need for a preproofing step prior to freezing, a thawing step or an intervening proofing step prior to cooking is avoided, and yet, the dough product is capable of substantial expansion upon cooking, thereby producing a cooked dough product with excellent visual and organoleptic properties.
More Like This:
| JPH11178498 | PRESERVATIVE FOR BREAD |
| JP6762649 | Powdered oil and fat composition for baked bakery products |
| JP4995377 | Oil composition |
Inventors:
Hansen, Laura Em
Brian Robert Anderson
Lawrence, Matthew W
Reink, jeffrey di
Brian Robert Anderson
Lawrence, Matthew W
Reink, jeffrey di
Application Number:
JP2001534239A
Publication Date:
April 08, 2003
Filing Date:
October 31, 2000
Export Citation:
Assignee:
The Pilsbury Company
International Classes:
A21D2/14; A21D2/18; A21D6/00; A21D2/02; A21D8/04; A21D10/02; (IPC1-7): A21D2/02; A21D2/18; A21D10/02
Attorney, Agent or Firm:
Kiyoya Fujino (2 outside)