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

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 contai...

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Main Authors Iwashita, Yushi, Adachi, Yoshiji
Format Patent
LanguageEnglish
Published 21.05.2002
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Abstract 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.
AbstractList 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.
Author Iwashita, Yushi
Adachi, Yoshiji
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References Cooley et al. (5580591) 19961200
E.J. Pyler, "Baking Science & Technology", 1988, pp. 731-737.
Taylor et al. (3436232) 19690400
McDilda et al. (5084284) 19920100
Lind (3436228) 19690400
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Snippet 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...
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