Gedeeltelijk gebakken brood

Parbaked bread dough that is stable at ambient temperature (preferably for 8-10 days) is obtained by a process that involves cooling and packing of the dough in aseptic surroundings. The dough, which preferably has a pH=5-6.5, comprises a leavener, 0.1-3% on flour weight of a preservative and 0-5 wt% of one or more antistaling agents. The dough may also comprise a combination of 0.1-2% fatty acid monoglycerides and up to 300 ppm alpha amylases produced from bacterium and/or genetically modified bacterium. The dough may be parbaked to more than 70%, 80% or most preferably 90% of its total baking conditions so that the crumb of each piece is fully baked but the crust formation and colour is incomplete. Preferably the dough contains 10 to 109 times fewer microorganisms, including moulds, than other parbaked bread doughs not produced by this process. The dough may comprise 0.1-3.0% on flour weight of one or more preservatives, where the preservative can be derived from an organic acid with a pk>4.5 (e.g. calcium propionate, potassium sorbate and in particular sodium acetate). Preferably, the parbaking is performed at 180-270‹C in a conventional oven during 5-45 minutes, the dough is packed in a plastic material which is moisture and air tight and the aseptic surroundings is a clean air room.