Breadmaking method for the production of crisp long term preservation small loaves
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United States of America Patent
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Jul 18, 1989
Issued Date -
N/A
app pub date -
Jun 3, 1988
filing date -
Jul 1, 1985
priority date (Note) -
Expired
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Abstract
A low water content (lower than 40% bulk based on the flour bulk) breadmaking dough prepared from a high gluten content (proteins in excess of 12%) flour, is rolled until a visco-elastic characteristic breadmaking dough is obtained; metered amounts of the breadmaking dough are then pressed into respective molds to yield a compressed, flat bun blank. The flat bun blank is rolled up, given a desired shape, allowed to leaven, and following a baking step, dried down to a moisture content lower than 10%.
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