Method of preparing microwave bread
US5049398A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 8, 1989 |
| Grant date | Sep 17, 1991 |
| Priority date | — |
| Expiry date | Dec 8, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D17/006
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.