Method of producing and baking frozen yeast leavened dough
US4406911A · kind A · utility
30Cited by
1References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 30, 1981 |
| Grant date | Sep 27, 1983 |
| Priority date | — |
| Expiry date | Mar 30, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D6/001
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.