Dough composition and method of baking yeast-fermented frozen bread products
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United States of America Patent
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app pub date -
May 3, 2004
filing date -
Apr 28, 2003
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Abandoned
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Abstract
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight:1 Ingredients % Salt 1.8-2.3 Yeast 3.0; 2.5-4.5 Sweetener 0.3-2.0 Gluten 0.5-4.0 L-Cysteine 10-100 PPM Water 50-65 Oxidant 0.1-0.5 Enzymes 0.01-0.5 Gum 0.01-0.5 pre-forming the dough into open molds shaped suitably for the bread product; pre-proofing the dough for less than 30 minutes in at least 70% relative humidity at a temperature in the range of 80.degree. F., to 100.degree. F.; freezing the pre-proofed dough to a temperature below 0.degree. C.; partially defrosting the dough for a period of time of 60 minutes or less; and placing the partially defrosted dough in a pre-heated oven at a temperature of about 170.degree. C. to 180.degree. C. to produce the bread product in less than 3 hours.
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