Process for making high density bread for use in a stuffing mix

US4207346A · kind A · utility

Assignee

• General Foods Limited · US

Inventors

• Ronald P. Wauters · Dover, US
• Stuart A. Cochran · Tarrytown, US
• Ralph E. Kenyon · New York, US

Key dates

• Filing date: Mar 23, 1978
• Grant date: Jun 10, 1980
• Expiry date: Mar 23, 1998

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D8/02
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic foot. The crumbs also hydrate without the formation of a pasty mass and general…