A method of baking frozen dough pieces

Details A method of baking frozen dough pieces A method of baking frozen dough pieces

A - Human Necessities

21

D

A21D 8/06 (2006.01) A21D 6/00 (2006.01) A21D 10/02 (2006.01)

Patent

CA 2538681

The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non- frozen dough. More particularly, the invention is concerned with a method of baking a frozen dough piece in an oven using a multi-step baking program, said method comprising a first step of heating the frozen dough piece in an oven comprising a humid atmosphere with a dewpoint of at least 40 ~C for a sufficiently long period to completely thaw the exterior of the dough piece to a depth of at least 5 mm, preferably of at least 8 mm, and a subsequent step of baking the dough piece in an oven comprising a dry atmosphere with a temperature of at least 140 ~C, to obtain a baked product exhibiting a soft crumb and a crispy, browned crust.

La présente invention concerne un procédé de cuisson au four de morceaux de pâte surgelée grâce à un programme de cuisson qui donne un produit cuit au four qui soit sensiblement indistinguable d'un produit cuit au four élaboré à partir de pâte fraîche non surgelée. L'invention concerne plus particulièrement un procédé de cuisson au four d'un morceau de pâte surgelée selon un programme de cuisson en plusieurs temps. En l'occurrence, dans un premier temps, on utilise un four à atmosphère humide, dont le point de rosée est d'au moins 40 ·C, pour chauffer le morceau de pâte surgelée assez longtemps pour décongeler complètement la pâte sur une épaisseur d'au moins 5mm, mais de préférence 8mm. Dans un deuxième temps, on finit la cuisson du morceau de pâte dans un four à atmosphère sèche, à une température d'au moins 140 ·C, de façon à obtenir un produit cuit au four à mie molle et à croûte croustillante brunie.

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