Method of preparing bagel dough to form an english muffin bagel
US5759606A · kind A · utility
1Cited by
0References
3Claims
0Family size
Inventors
Key dates
| Filing date | Jun 24, 1996 |
| Grant date | Jun 2, 1998 |
| Priority date | — |
| Expiry date | Jun 24, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Preparation of English muffin bagels by using a set of yeast-rising flour bread ingredients quite similar to ingredients for standard bagels, but configuring individual buns into the cornmeal coated bun configuration of standard bagels but eliminating the boiling step of standard bagels, and adding a very long (3 hour) proofing step after the second rising to achieve effective maximum rising prior to the final baking step. The result is a bun configured like a bagel, tasting like a standard English muffin, and having a chewiness and crumbliness intermediate the standard English muffin and the standard bagel.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.