Ice resistant frozen dough

Details Ice resistant frozen dough Ice resistant frozen dough

A - Human Necessities

21

D

A21D 10/02 (2006.01) A21D 2/08 (2006.01) A21D 2/14 (2006.01) A21D 4/00 (2006.01) A21D 6/00 (2006.01) A21D 15/02 (2006.01)

Patent

CA 2222078

The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0° Fahrenheit (-18°C) and that has a specific volume and flavor, when baked after storage at freezing temperatures, that is substantially the same as bread baked from a nonfrozen dough not subjected to storage. The present invention also includes a pre-proofed, uncooked dough that is provided with improved storage stability. The dough is packaged in a sealed package and stored at a temperature of less than about 45° Fahrenheit (7 °C) and, if the package contains head space, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide. The dough also contains a polyol.

Procédé de préparation de pâte à pain qui reste non congelée à une température atteignant 0 DEG Fahrenheit (-18 DEG C), qui possède un volume et une saveur spécifiques lorsqu'elle est cuite après conservation à des températures de congélation et qui produit un pain pratiquement identique à celui cuit à partir d'une pâte non congelée et non soumise à conservation. La présente invention concerne également une pâte pré-apprêtée et crue qui présente une amélioration de la stabilité de stockage. Ladite pâte est emballée dans un emballage étanche et stockée à une température inférieure à 45 DEG Fahrenheit (7 DEG C) et, si l'emballage contient un espace d'expansion, la plus grande partie du gaz contenue dans ledit espace est le même que le gaz de levage, à savoir du dioxyde de carbone. Ladite pâte contient également un polyol.

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