Frozen dough for bakery products

Details Frozen dough for bakery products Frozen dough for bakery products

A - Human Necessities

21

D

99/119

A21D 13/00 (2006.01) A21D 2/14 (2006.01) A21D 2/26 (2006.01) A21D 6/00 (2006.01) A21D 10/02 (2006.01)

Patent

CA 1160899

A FROZEN DOUGH FOR BAKERY PRODUCTS ABSTRACT A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endo- genous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depres- sant, with respect to the weight of water contained in the dough.

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