BREAD AND DOUGH COMPOSITION AND METHOD

An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time.

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Bibliographische Detailangaben
1. Verfasser:	RETTEY DAVID C
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time.