A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 10/00 (2006.01)
Patent
CA 2522212
A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Methods of making the frozen microwaveable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.
L'invention porte sur un produit surgelé panifiable à structure de grains ouverte contenant d'environ 40 % à environ 58 % de farine de céréales à forte teneur en protéines. Ledit produit présente une matrice de pâte à pain levée comprenant d'environ 4 % à environ 8 % en poids d'un mélange d'édulcorants dont des agents liant l'eau au produit pour réduire le taux d'humidité de la matrice et la sublimation de l'humidité lors du stockage à l'état surgelé. L'invention porte également sur le procédé de fabrication dudit produit consistant à le surgeler après l'avoir levé à environ 30 % à environ 35 % de sa capacité réelle projetée de levée.
Kandler Cynthia R.
Kraklow Harry K.
First Products Inc.
Smart & Biggar
LandOfFree
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