Method of producing frozen yeast-leavened dough
US4450177A · kind A · utility
21Cited by
1References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 26, 1983 |
| Grant date | May 22, 1984 |
| Priority date | — |
| Expiry date | Sep 26, 2003 |
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.