Method of preparing microwave bread
First Claim
1. A method of improving the crust and crumb properties of a yeast leavened wheat, flour based water containing dough bakery product upon refreshening with microwaves, which comprises:
- incorporating into the dough prior to baking an effective amount of an emulsion, said emulsion comprising;
(1) an antistaling dough conditioner,(2) up to about 20 parts per 100 parts flour or a farinaceous material having its starch component pregelatinized, and(3) about 7 parts to 30 parts of the water.
1 Assignment
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Accused Products
Abstract
Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.
41 Citations
17 Claims
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1. A method of improving the crust and crumb properties of a yeast leavened wheat, flour based water containing dough bakery product upon refreshening with microwaves, which comprises:
incorporating into the dough prior to baking an effective amount of an emulsion, said emulsion comprising; (1) an antistaling dough conditioner, (2) up to about 20 parts per 100 parts flour or a farinaceous material having its starch component pregelatinized, and (3) about 7 parts to 30 parts of the water. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 11, 12, 13, 14, 15, 16, 17)
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10. A process for preparing a fresh, yeast raised bakery product of enhanced shelf life from a yeast leavened flour based dough and which is adapted to be refreshened by microwave heating, comprising the steps of:
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A. emulsifying about 7 to 30 parts of water with about 1 to 20 parts per 100 parts flour of a pregelatinized farinaceous material and with an antistaling dough conditioner to form an emulsified solution; B. mixing the emulsified solution with the balance of the dough formulation to prepare a bread dough; C. forming the dough into shaped, sized, yeast raised panned pieces; and D. baking the pieces to form a baked yeast raised bread product.
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Specification