CA2023695A1 - Method of preparing frozen pieces of bread dough and of preparing bread products - Google Patents
Method of preparing frozen pieces of bread dough and of preparing bread productsInfo
- Publication number
- CA2023695A1 CA2023695A1 CA 2023695 CA2023695A CA2023695A1 CA 2023695 A1 CA2023695 A1 CA 2023695A1 CA 2023695 CA2023695 CA 2023695 CA 2023695 A CA2023695 A CA 2023695A CA 2023695 A1 CA2023695 A1 CA 2023695A1
- Authority
- CA
- Canada
- Prior art keywords
- dough
- flour
- bread
- doughpieces
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims abstract description 63
- 235000008429 bread Nutrition 0.000 title claims abstract description 26
- 235000012180 bread and bread product Nutrition 0.000 title claims abstract description 14
- 238000010257 thawing Methods 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims description 22
- 238000004898 kneading Methods 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 11
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims 1
- 239000000047 product Substances 0.000 description 8
- 238000007493 shaping process Methods 0.000 description 7
- 239000007795 chemical reaction product Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012490 fresh bread Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Title:
A method of preparing frozen pieces of bread dough and of preparing bread products.
ABSTRACT OF THE DISCLOSURE:
A method of preparing frozen pieces of bread dough, in which dough is kneaded and subsequently entirely shaped and proofed doughpieces are prepared and frozen. The pieces of bread dough can be stored in a freezer for some time and subsequently placed from the freezer, without defrosting step, in an oven and be baked off. The dough is kneaded at a high intensity. In a different embodiment, alcohol is added to the dough.
A method of preparing frozen pieces of bread dough and of preparing bread products.
ABSTRACT OF THE DISCLOSURE:
A method of preparing frozen pieces of bread dough, in which dough is kneaded and subsequently entirely shaped and proofed doughpieces are prepared and frozen. The pieces of bread dough can be stored in a freezer for some time and subsequently placed from the freezer, without defrosting step, in an oven and be baked off. The dough is kneaded at a high intensity. In a different embodiment, alcohol is added to the dough.
Description
~ ~ 2 ~ ~ tJ ~
Title: A method of preparing frozen pieces of bread dough and of preparing bread products -This invention relates to a method of preparing frozen pieces of bread dough. The invention also relates to a method of preparing bread products.
The bread preparation for bread in which yeast ls used as a proofing agent, comprises substantially the followlng steps.
First, the dough is kneaded, after which the so-called pre-proofing and preshaping take place. Subsequently, the so-called intermediate proof:ing step and the definitive~shaping take place. Finally, the :Einal proofing or pan proofing takes place and then the entireLy raised and shaped dough is baked.
The end product is a bread product.
The total process ta~es quite a long time, depending on the ingredients used, local tradition and the like, which in certain cases may be as long as about six hours. The~process lS cannot be inter~upted in principle, since the action of the yeast, i.e. the proofing process, continues.
Owing to the long duration of this process and the demand for fresh bread in the morning hours, bread preparation mostly takes place during the night, which is felt as a drawback.
Besides, variations in demand cannot be~coped with. Therefore, a possibility to interrupt the bread~preparat~ion process has been looked for. The proc:ess can then~take~place, at~least partly, at a~more conveni.ent point of time andj if desired, in a different place.
~ :
::
, 2~ ;3 It is known to cool the dough after shaping and prior to the final proofing, to e.g. -12C. The proofing process is then interrupted and can be resumed one or some days later.
It is further known to freeze a definitively shaped doughpiece prior to the final proofing. Such a frozen doughpiece can be further processed until about 3 months later. To that effect, the doughpiece is first defrosted at 0C, which may take from one to ten hours, depending on the weight. Thereafter the final proofing takes place at normal temperature for 1 to 1 1/2 hours and finally, the doughpiece is baked. Accordingly, this so-called bake-off process takes much time, so that a similar drawback is encountered as in the non-interrupted bread preparation process.
EP-A-0,115,108 (General Foods Corporation) discloses a method of freezing an entirely proofed, shaped and flnally proofed doughpiece. The frozen doughpiece, according to the known method, can be placed directly from the freezer in an oven to be baked off. To obtain a good quality of the end product, however, it is necessary according to this known technique, to use flour having a protei.n content of 16~ or higher. Such a protein-rich flour, however, is difficult to obtain and expensive. ;~
EP-A-0,145,367 (General Foods Corporation) discloses a method of preparing entirely proofed baking dough, enabling to 25 ~ freeze doughpieces formed therefrom and,~after a given storage period, to place these directly from the freezer in an oven to be baked. Defrosting and flnal proofing are not neces~ary according to EP-A-1,045,367 when flour having a protein content lower than 16% is used, the dough is kneaded at a low intensity and the doughpieces are frozen slowly. However, such a pastry dough is unsuitable for preparing bread products, and so is the method described.
EP-A-0,114,450 (General Foods Corporation) describes a method of preparing entirely proofed, frozen doughpieces from bread dough, which doughpieces can be baked off in an oven directly from the freezer, without intermediate defrosting step. To obtain an end product of good quality according to this known technique, it is necessary that gum, surfactants and ingredients that can form a protein film are added to the dough.
EP-A-1,094,189 (Grands Moulins de Pantin) describes a method oE preparing French bread, in which frozen doughpieces are prepared that can be placed directly from the freezer in an oven to be baked ofE. The technique described, according to which the doughpieces should rise at low temperature (about 0C) for a prolonged period (about 48 hours) and subsequently be frozen at -50C, requires much time and is difficult to realize in actual practice. Furthermore,~no final proofing takes place according to this known method.~
FR-A-2,344,229 (Bourdon) describes a method of preparing products from puff pastry dough, in which a flour is used that is rich in gluten. The pi.eces formed from the puff pastry dough are caused to rise, but the proofing process is discontinued abruptly half-way by freezing the doughpieces quickly.
It appears from the above cited literature that it has been tried in the past in various manners to develop methods for both bread products and other dough products, according to which a frozen doughpiece can be prepared that has a long storage and shelf life in frozen condition and which can be baked off directly from the freezer without intermediate defrosting step.
A drawback of the known methods is that in actual practice these are difficult to realize and/or time-consuming and/or expensive, while also the quality of the end product is not always optimal.
The present invention specifically relates to the lS preparation of bread products, and to frozen pieces of bread dough, and provides an improved effective method of preparing such bread products, and frozen pieces of bread dough, respectively. According to the invention, a method of preparing bread products, in which entirely shaped and proofed doughpieces are prepared and frozen, the frozen doughpieces ~are stored in a freezer for some time, and subsequently placed from the freezer, without defrosting~step, in~an oven and baked~off is characterized in that the dough~is kneaded at a relatively high intensity. According to;a further elboration of the invention, alcohol can be added to the dough.
:~
The present invention will now be described, by way of example, with reference to the accompanying drawings, in which:
Fig. 1 is a flow sheet illustrating a known bread preparation process without interrupted proofing;
Fig. 2 is a flow sheet illustrating a known bread preparation process with interrupted proofing; and Fig. 3 is a flow sheet illustrating a method according to the present invention.
Fig. 1 is a flow sheet showing a normal bread preparation process without interruption. At 1 the dough, made from the desired ingredients and containing yeast, is kneaded. At 2 pre-proofing takes place, at 3 preshaping, at 4 intermediate proofing and at 5 shaping. During shaping, the doughpieces are brought into the final shape, wlth or without the use of pans.
At 6 the final proofing or pan proofing takes place and at 7 the bread product is baked.
According to the met.hod illustrated ln Fig. 2, the process is interrupted aiter shaping (step 5), because the doughpieces formed are cooled to a temperature substantially below 0C, e.g. by freezing. The freezing step is shown diagrammatically in Fig. 2 with a block 8 and the defrosting step with a block 9.
A process in which, prior to the final proofing step, the doughpieces are frozen for them to be baked later, mostly in a different place, is called a bake-off process. An additional advantage of the bake-off process is that the bread can be baked in the shop itself, which is attractive for the consumer. However, a drawback is the long duration of the bake-off process, includi.ng defrosting, so that accurate planning is required and bread cannot be baked in t~e shop S without more ado at any point of time of the day. In that case too, no allowance can be made, in fact, for short-term variations in the demand for bread products. Moreover, the known bake-off process necessitates a defrosting cell in which a temperature of 0C prevails. Quicker defrosting results in an inferior dough structure and also has an adverse effect on the yeast cells.
According to the present invention, the bread product preparation is interrupted, not after shaping, but after the final proofing step by freezing the after-proofed doughpieces, as illuskrated in Fig. 3 at 10. It has been established experimentally that doughpieces thus froæen can be baked off directly in a preheated or non-preheated oven and that nevertheless a good product can be obtained. Consequently, prior (slow) defrosting is not necessary and the final proofing has already been accomplished before the freezing step. A defrosting cell can be dispensed~with as well. As a result, bake-off can take place at any desi~r~ed moment~and hence can be effected in the supermarket,~but also in the consumer's home without any problems. ~
According to a further elaboration of the present invention, at least for~certain types;o~f~br~ead products, the , quality of the end product is further enhanced~by imparting to 2 ~
the dough an excess of baking value, which as used herein means the capacity of a flour or meal to produce good-quality dough in terms of the way in which the meal reacts to the baking process.
A first possibility therefor is the use of a much better flour quality than conventional. The flour may be of rusk quality and, if desired, may have been fortified with wheat gluten flour.
Furthermore, preferably a high kneading intensity is used which is in the order of 160% or more of the normal kneading intensity. The temperature rise of the raw materials is then about 10C or more.
According to experiments, a good end result is enhanced by addi.ng alcohol during the dough preparation, as indicated with an arrow 12 in Fig. 3. Alcohol of a purity of 98% can be added during the kneading step, e.g. in a quantity in the order of 1 to 5~, preferably 2~ of the weight of the flour used for the preparation of the dough.
Another measure preferably taken is extreme degassing durlng the shaping phase. As a result, a finer distribution of carbon dioxide gas in the dough is obtained.
Degassing may be effected e g. by rolling out the dough to thin slices, e.g. thinner than normal by a factor of two.
Alternatively, during the kneading step, gas inclusions could be avoided by kneading in a partlal vacuum. ;
By using an adapted yeast strain, a good end result can be promoted. Suitabl~ yeas~ ~ralnS are tho-e u~es in the ~2 3-'~ 3 bake-off process for use ln deep-freeze dough. Moreover, a high yeast percentage is preferably used, e.g. in the order of 6-10~ of the flour weight, instead of the normally employed percentage of about 2%. In that case, preferably a r~latively low dough tempe.rature is used, e.g., in the range of 16-24C, but preferably between 18 and 22C.
For certain products, such as a big loaf, the dough can be frozen in a pan wherein the product can be directly baked later.
Freezing is effected at a relatively high temperature. In general, foodstuffs should be frozen as quickly as possible, To that end, mostly the freezing temperature is -80C. Dough does not allow this, inasmuch as it would destroy the yeast cells present at or near the exterior of the doughpieces.
Therefore, in the process according to the present invention, the dough is frozen at the relatlvely high temperature of e.g.
about -30 to -~0C. It is observed in this connection that it has been established experimentally that at a still higher freezing temperature, of e.g. about -12 to -18C, the keeping qualities of the frozen product are incxeased.
When one or more lengths of wet string are placed over the frozen doughpieces, and the doughpieces are subsequently baked off in an oven, this has a favourable effect on the course of the baking process, while at the same time~the bread obtains an attractive appearance. At the location of~the strings, crust formation during the baking process is 2 ~ 2 ~
retarded. As a result, steam developed in the bread during the baking process can escape at the location of the strings.
It is observed that in view of the above, various modifications will readily occur to those skilled in the art.
For instance, the above described additional steps for improving the quality of the product can be used each separately or in combination with any or all of the other features described. It is also possible sometimes tq employ certain steps to a lesser degree than indicated, without this resulting in an end product of insufficient quality. Besides, compensation of one step by another is possible. It is for instance conceivable to use a yeast percentage of 5-7~ with or without a higher kneading intensity than indicated. Also, a lower yeast percentage than indicated can be compensated by using for instance a spe~ial yeast strain.
Similarly, a kneading intensity slightly lower than e.g.
160% of the conventional kneading intensity might be compensated by a higher yeast percentage.
These and similar modifications are deemed to fall within the scope of the present invention.
; ; ~
Title: A method of preparing frozen pieces of bread dough and of preparing bread products -This invention relates to a method of preparing frozen pieces of bread dough. The invention also relates to a method of preparing bread products.
The bread preparation for bread in which yeast ls used as a proofing agent, comprises substantially the followlng steps.
First, the dough is kneaded, after which the so-called pre-proofing and preshaping take place. Subsequently, the so-called intermediate proof:ing step and the definitive~shaping take place. Finally, the :Einal proofing or pan proofing takes place and then the entireLy raised and shaped dough is baked.
The end product is a bread product.
The total process ta~es quite a long time, depending on the ingredients used, local tradition and the like, which in certain cases may be as long as about six hours. The~process lS cannot be inter~upted in principle, since the action of the yeast, i.e. the proofing process, continues.
Owing to the long duration of this process and the demand for fresh bread in the morning hours, bread preparation mostly takes place during the night, which is felt as a drawback.
Besides, variations in demand cannot be~coped with. Therefore, a possibility to interrupt the bread~preparat~ion process has been looked for. The proc:ess can then~take~place, at~least partly, at a~more conveni.ent point of time andj if desired, in a different place.
~ :
::
, 2~ ;3 It is known to cool the dough after shaping and prior to the final proofing, to e.g. -12C. The proofing process is then interrupted and can be resumed one or some days later.
It is further known to freeze a definitively shaped doughpiece prior to the final proofing. Such a frozen doughpiece can be further processed until about 3 months later. To that effect, the doughpiece is first defrosted at 0C, which may take from one to ten hours, depending on the weight. Thereafter the final proofing takes place at normal temperature for 1 to 1 1/2 hours and finally, the doughpiece is baked. Accordingly, this so-called bake-off process takes much time, so that a similar drawback is encountered as in the non-interrupted bread preparation process.
EP-A-0,115,108 (General Foods Corporation) discloses a method of freezing an entirely proofed, shaped and flnally proofed doughpiece. The frozen doughpiece, according to the known method, can be placed directly from the freezer in an oven to be baked off. To obtain a good quality of the end product, however, it is necessary according to this known technique, to use flour having a protei.n content of 16~ or higher. Such a protein-rich flour, however, is difficult to obtain and expensive. ;~
EP-A-0,145,367 (General Foods Corporation) discloses a method of preparing entirely proofed baking dough, enabling to 25 ~ freeze doughpieces formed therefrom and,~after a given storage period, to place these directly from the freezer in an oven to be baked. Defrosting and flnal proofing are not neces~ary according to EP-A-1,045,367 when flour having a protein content lower than 16% is used, the dough is kneaded at a low intensity and the doughpieces are frozen slowly. However, such a pastry dough is unsuitable for preparing bread products, and so is the method described.
EP-A-0,114,450 (General Foods Corporation) describes a method of preparing entirely proofed, frozen doughpieces from bread dough, which doughpieces can be baked off in an oven directly from the freezer, without intermediate defrosting step. To obtain an end product of good quality according to this known technique, it is necessary that gum, surfactants and ingredients that can form a protein film are added to the dough.
EP-A-1,094,189 (Grands Moulins de Pantin) describes a method oE preparing French bread, in which frozen doughpieces are prepared that can be placed directly from the freezer in an oven to be baked ofE. The technique described, according to which the doughpieces should rise at low temperature (about 0C) for a prolonged period (about 48 hours) and subsequently be frozen at -50C, requires much time and is difficult to realize in actual practice. Furthermore,~no final proofing takes place according to this known method.~
FR-A-2,344,229 (Bourdon) describes a method of preparing products from puff pastry dough, in which a flour is used that is rich in gluten. The pi.eces formed from the puff pastry dough are caused to rise, but the proofing process is discontinued abruptly half-way by freezing the doughpieces quickly.
It appears from the above cited literature that it has been tried in the past in various manners to develop methods for both bread products and other dough products, according to which a frozen doughpiece can be prepared that has a long storage and shelf life in frozen condition and which can be baked off directly from the freezer without intermediate defrosting step.
A drawback of the known methods is that in actual practice these are difficult to realize and/or time-consuming and/or expensive, while also the quality of the end product is not always optimal.
The present invention specifically relates to the lS preparation of bread products, and to frozen pieces of bread dough, and provides an improved effective method of preparing such bread products, and frozen pieces of bread dough, respectively. According to the invention, a method of preparing bread products, in which entirely shaped and proofed doughpieces are prepared and frozen, the frozen doughpieces ~are stored in a freezer for some time, and subsequently placed from the freezer, without defrosting~step, in~an oven and baked~off is characterized in that the dough~is kneaded at a relatively high intensity. According to;a further elboration of the invention, alcohol can be added to the dough.
:~
The present invention will now be described, by way of example, with reference to the accompanying drawings, in which:
Fig. 1 is a flow sheet illustrating a known bread preparation process without interrupted proofing;
Fig. 2 is a flow sheet illustrating a known bread preparation process with interrupted proofing; and Fig. 3 is a flow sheet illustrating a method according to the present invention.
Fig. 1 is a flow sheet showing a normal bread preparation process without interruption. At 1 the dough, made from the desired ingredients and containing yeast, is kneaded. At 2 pre-proofing takes place, at 3 preshaping, at 4 intermediate proofing and at 5 shaping. During shaping, the doughpieces are brought into the final shape, wlth or without the use of pans.
At 6 the final proofing or pan proofing takes place and at 7 the bread product is baked.
According to the met.hod illustrated ln Fig. 2, the process is interrupted aiter shaping (step 5), because the doughpieces formed are cooled to a temperature substantially below 0C, e.g. by freezing. The freezing step is shown diagrammatically in Fig. 2 with a block 8 and the defrosting step with a block 9.
A process in which, prior to the final proofing step, the doughpieces are frozen for them to be baked later, mostly in a different place, is called a bake-off process. An additional advantage of the bake-off process is that the bread can be baked in the shop itself, which is attractive for the consumer. However, a drawback is the long duration of the bake-off process, includi.ng defrosting, so that accurate planning is required and bread cannot be baked in t~e shop S without more ado at any point of time of the day. In that case too, no allowance can be made, in fact, for short-term variations in the demand for bread products. Moreover, the known bake-off process necessitates a defrosting cell in which a temperature of 0C prevails. Quicker defrosting results in an inferior dough structure and also has an adverse effect on the yeast cells.
According to the present invention, the bread product preparation is interrupted, not after shaping, but after the final proofing step by freezing the after-proofed doughpieces, as illuskrated in Fig. 3 at 10. It has been established experimentally that doughpieces thus froæen can be baked off directly in a preheated or non-preheated oven and that nevertheless a good product can be obtained. Consequently, prior (slow) defrosting is not necessary and the final proofing has already been accomplished before the freezing step. A defrosting cell can be dispensed~with as well. As a result, bake-off can take place at any desi~r~ed moment~and hence can be effected in the supermarket,~but also in the consumer's home without any problems. ~
According to a further elaboration of the present invention, at least for~certain types;o~f~br~ead products, the , quality of the end product is further enhanced~by imparting to 2 ~
the dough an excess of baking value, which as used herein means the capacity of a flour or meal to produce good-quality dough in terms of the way in which the meal reacts to the baking process.
A first possibility therefor is the use of a much better flour quality than conventional. The flour may be of rusk quality and, if desired, may have been fortified with wheat gluten flour.
Furthermore, preferably a high kneading intensity is used which is in the order of 160% or more of the normal kneading intensity. The temperature rise of the raw materials is then about 10C or more.
According to experiments, a good end result is enhanced by addi.ng alcohol during the dough preparation, as indicated with an arrow 12 in Fig. 3. Alcohol of a purity of 98% can be added during the kneading step, e.g. in a quantity in the order of 1 to 5~, preferably 2~ of the weight of the flour used for the preparation of the dough.
Another measure preferably taken is extreme degassing durlng the shaping phase. As a result, a finer distribution of carbon dioxide gas in the dough is obtained.
Degassing may be effected e g. by rolling out the dough to thin slices, e.g. thinner than normal by a factor of two.
Alternatively, during the kneading step, gas inclusions could be avoided by kneading in a partlal vacuum. ;
By using an adapted yeast strain, a good end result can be promoted. Suitabl~ yeas~ ~ralnS are tho-e u~es in the ~2 3-'~ 3 bake-off process for use ln deep-freeze dough. Moreover, a high yeast percentage is preferably used, e.g. in the order of 6-10~ of the flour weight, instead of the normally employed percentage of about 2%. In that case, preferably a r~latively low dough tempe.rature is used, e.g., in the range of 16-24C, but preferably between 18 and 22C.
For certain products, such as a big loaf, the dough can be frozen in a pan wherein the product can be directly baked later.
Freezing is effected at a relatively high temperature. In general, foodstuffs should be frozen as quickly as possible, To that end, mostly the freezing temperature is -80C. Dough does not allow this, inasmuch as it would destroy the yeast cells present at or near the exterior of the doughpieces.
Therefore, in the process according to the present invention, the dough is frozen at the relatlvely high temperature of e.g.
about -30 to -~0C. It is observed in this connection that it has been established experimentally that at a still higher freezing temperature, of e.g. about -12 to -18C, the keeping qualities of the frozen product are incxeased.
When one or more lengths of wet string are placed over the frozen doughpieces, and the doughpieces are subsequently baked off in an oven, this has a favourable effect on the course of the baking process, while at the same time~the bread obtains an attractive appearance. At the location of~the strings, crust formation during the baking process is 2 ~ 2 ~
retarded. As a result, steam developed in the bread during the baking process can escape at the location of the strings.
It is observed that in view of the above, various modifications will readily occur to those skilled in the art.
For instance, the above described additional steps for improving the quality of the product can be used each separately or in combination with any or all of the other features described. It is also possible sometimes tq employ certain steps to a lesser degree than indicated, without this resulting in an end product of insufficient quality. Besides, compensation of one step by another is possible. It is for instance conceivable to use a yeast percentage of 5-7~ with or without a higher kneading intensity than indicated. Also, a lower yeast percentage than indicated can be compensated by using for instance a spe~ial yeast strain.
Similarly, a kneading intensity slightly lower than e.g.
160% of the conventional kneading intensity might be compensated by a higher yeast percentage.
These and similar modifications are deemed to fall within the scope of the present invention.
; ; ~
Claims (21)
1. A method of preparing frozen pieces of bread dough, in which dough is kneaded, and subsequently entirely shaped and proofed doughpieces are prepared and frozen, which pieces of bread dough can be stored in a freezer for some time and subsequently placed from the freezer in an oven without defrosting step and be baked off, characterized in that the dough is kneaded at a relatively high intensity.
2. A method as claimed in claim 1, characterized in that the kneading intensity is chosen in such a manner that the temperature of the raw materials is increased by about 10°C or more.
3. A method as claimed in claim 1 or 2, characterized in that alcohol is added to the dough during kneading.
4. A method as claimed in claim 3, characterized in that alcohol having a purity of 98% is added in a quantity in the order of 1 to 5% of the weight of the quantity of flour used for the preparation of the dough.
5. A method as claimed in any of the preceding claims, characterized in that as the doughpieces are being given their definitive shape, the dough is degassed extremely.
6. A method as claimed in claim 5, characterized in that degassing is promoted by rolling out the dough to relatively thin slices.
7. A method as claimed in any of the preceding claims, characterized in that gas inclusion in the dough is prevented by kneading in a partial-vacuum space.
8. A method as claimed in any of the preceding claims, characterized in that a yeast percentage in the order of 6 to 10. calculated on the flour weight is used.
9. A method as claimed in any of the preceding claims, characterized in that freezing is performed while the dough is in a baking tin.
10. A method as claimed in any of the preceding claims, characterized in that flour of high quality, of the rusk flour type, is used.
11. A method as claimed in any of the preceding claims, characterized in that flour fortified with wheat. gluten flour is used.
12. A method of preparing frozen pieces of bread dough, in which dough is kneaded, and subsequently entirely shaped and proofed doughpieces are prepared and frozen, which doughpieces can be stored in a freezer for some time and then be placed from the freezer without defrosting step in an oven and baked off, characterized in that alcohol is added during kneading.
13. A method as claimed in claim 12, characterized in that steps are taken to effect that the doughpieces contain very little gas at least during freezing.
14. A method as claimed in claim 12 or 13, characterized in that alcohol having a purity of 98% is added in a quantity in the order of 1-5% of the weight of the quantity of flour used for the preparation of the dough.
15. A method as claimed in claim 12, 13 or 14, characterized in that high-quality flour is used for the preparation of the doughpieces and that the dough is degassed extremely as the doughpieces are being given their definitive shape.
16. A method as claimed in any one of claims 12-15, characterized in that a relatively high yeast percentage is used.
17. A method as claimed in claim 12, characterized in that gas inclusion is prevented by kneading in a partial-vacuum space.
18. A method as claimed in any one of claims 12-17, characterized in that high-quality flour of the rusk flour type is used.
19. A method as claimed in any one of claims 12-18, characterized in that flour fortified with wheat gluten flour is used.
20. A method of preparing bread products, characterized in that frozen pieces of bread dough prepared according to any o the preceding claims are placed in the oven without prior defrosting and baked off,
21. A method as claimed in claim 20, characterized in that a length of wet string is placed over the frozen doughpiece in one or more places before the frozen doughpiece is placed in the oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2023695 CA2023695A1 (en) | 1990-08-21 | 1990-08-21 | Method of preparing frozen pieces of bread dough and of preparing bread products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2023695 CA2023695A1 (en) | 1990-08-21 | 1990-08-21 | Method of preparing frozen pieces of bread dough and of preparing bread products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2023695A1 true CA2023695A1 (en) | 1992-02-22 |
Family
ID=4145784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2023695 Abandoned CA2023695A1 (en) | 1990-08-21 | 1990-08-21 | Method of preparing frozen pieces of bread dough and of preparing bread products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2023695A1 (en) |
-
1990
- 1990-08-21 CA CA 2023695 patent/CA2023695A1/en not_active Abandoned
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |