Title:
フリーザー-リターダ-オーブン生地
Document Type and Number:
Japanese Patent JP4705629
Kind Code:
B2
Abstract:
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 gluten 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.
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Inventors:
Dave
Yaw, Xiao Ming
Townsend, Robert, Kay.
McGovern, Terence, Earl.
Brown, Jacqueline, Kay.
Wisniewski, Paul
Kurkarni, Rajendra, Gee.
Yaw, Xiao Ming
Townsend, Robert, Kay.
McGovern, Terence, Earl.
Brown, Jacqueline, Kay.
Wisniewski, Paul
Kurkarni, Rajendra, Gee.
Application Number:
JP2007503079A
Publication Date:
June 22, 2011
Filing Date:
March 11, 2005
Export Citation:
Assignee:
Rich Products Corporation
International Classes:
A21D6/00; A21D2/00; A21D2/08; A21D2/26; A21D13/00
Domestic Patent References:
| JP3037892B2 | ||||
| JP4211319A | ||||
| JP62262936A | ||||
| JP2119739A | ||||
| JP8332084A | ||||
| JP61152226A | ||||
| JP58116625A | ||||
| JP2000093074A | ||||
| JP2000270757A | ||||
| JP7155100A | ||||
| JP4027342A |
Attorney, Agent or Firm:
Patent Business Corporation Minori Patent Office