Method for the pre-baking treatment of chunk of frozen bread dough

• Main Authors: Iwashita, Yushi, Adachi, Yoshiji
• Format: Patent
• Language: English
• Published: 21.05.2002

The invention relates to a method for the pre-baking treatment of a chunk of frozen bread dough, which, in this specification, means unshaped dough with no particular form. A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in a range of 50% to 75% to thaw and proof the chunk of frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of at least 0.2° C./min after proofing the bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the lowering step. The bread dough is taken out from the container, shaped, and finally proofed in a proofer.