Method of producing and baking frozen yeast leavened dough
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United States of America Patent
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Sep 27, 1983
Issued Date -
N/A
app pub date -
Mar 30, 1981
filing date -
Jun 30, 1980
priority date (Note) -
Expired
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Abstract
A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.
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