Method for producing bread from preserved dough
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Aug 7, 1990
Grant Date -
N/A
app pub date -
Jun 30, 1988
filing date -
Aug 11, 1987
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A method is provided for producing bread of a good quality from dough preserved in a frozen state. In this method the dough is stretched while subjecting it to vibrations so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus the gluten network structure is unharmed. Then the dough is frozen for preserving. After a desired period of preservation the dough is baked. Since the dough does not become deflated, but expands further during the baking step, puffy and tasty bread results.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully