Microwave bread and method of preparation

Details Microwave bread and method of preparation Microwave bread and method of preparation

A - Human Necessities

21

D

A21D 13/00 (2006.01) A21D 17/00 (2006.01)

Patent

CA 2078251

MICROWAVE BREAD AND METHOD OF PREPARATION ABSTRACT Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshened in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the reheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf. The finished baked goods are importantly characterized by an improved lipid distribution and enhanced resistance to toughening upon microwave refreshening.

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