Method for reducing proofing time for baked and other products
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United States of America Patent
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Aug 5, 2014
Grant Date -
Jul 1, 2010
app pub date -
Jan 14, 2010
filing date -
Dec 23, 2005
priority date (Note) -
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Abstract
A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.
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