Process for reducing the staling of bakery goods
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United States of America Patent
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-
Dec 5, 1995
Grant Date -
N/A
app pub date -
Mar 30, 1994
filing date -
Mar 30, 1994
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
The present invention relates to a process reducing the staling of fresh bakery products such as bagels, doughnuts, muffins, cakes and the like by quick chilling of the fresh baked product before the product is allowed to cool, preferably by cryogenic chilling and then allowing the product to stabilize to ambient conditions. The quick chilled product has a significant reduction in staling when subsequently maintained at ambient conditions.
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Family
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Cited Art Landscape
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