Method for preparing frozen baker's dough
US5595773A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 12, 1995 |
| Grant date | Jan 21, 1997 |
| Priority date | — |
| Expiry date | Sep 12, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D6/001
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.