Method for producing bakery products

Details Method for producing bakery products Method for producing bakery products

A - Human Necessities

21

C

A21C 11/00 (2006.01) A21D 6/00 (2006.01) A21D 8/02 (2006.01) A21D 8/06 (2006.01)

Patent

CA 2201671

Shaped bodies of dough are expanded under reduced pressure and then subsequently baked under heat, or are baked under heat while being expanded under reduced pressure. There is no substantial final fermentation. The method of the invention enables one to produce high-quality bakery products having good taste and savoriness within a short period of time.

De la pâte mise en forme est expansée sous pression réduite, puis cuite par chauffage seulement, ou par chauffage avec expansion sous pression réduite. Il n'y a pas de fermentation finale importante. La méthode de l'invention permet d'obtenir des produits de boulangerie de grande qualité, et leur communique rapidement un très bon goût et une saveur relevée.

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