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US 2006/0188630 A1Published application
Bread and dough composition and method
OwnerDavid Retteyinventor
Life of this patent
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Abstract
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.
Claims26
An aqueous yeast leavened dough formulation comprising:
- (a) flour;
- (b) about 0.1 to about 10 baker's percent of cheese;
- (c) about 1 to about 15 baker's percent of a vegetable oil;
- (d) about 55 to about 70 baker's percent water;
- and
- (e) about 1 to 200 parts by weight of an enzyme blend of a proteolytic
- and an amylolytic enzyme per each one million parts by weight of formulation;
- wherein the dough has a rheology characterized by an extensibility at a peak force≦22 gm and a distance to mechanical failure of the dough of≧35 mm.
5 more elements
A pizza dough formulation, the dough comprising:
- (a) flour;
- (b) about 0.5 to 5 baker's percent of an active Baker's yeast;
- (c) about 0.5 to about 5 baker's percent of cheese;
- (d) about 2 to about 15 baker's percent of a vegetable edible oil;
- (e) about 0.05 to about 0.5 baker's percent of an enzyme blend of a fermenting proteolytic and an amylolytic enzyme;
- and
- (f) about 55 to 80 baker's percent of water;
- wherein the dough has a rheology characterized by an extensibility at a peak force≦22 gm and a distance to mechanical failure of the dough of≧35 mm.
5 more elements
A process for preparing a topped bread product, the process comprising the steps:
- (a) formulating an aqueous yeast leavened dough product comprising flour, about 2 to 10 baker's percent oil;
- about 1 to 5 baker's percent cheese and;
- (b) sheeting the dough formulation to a thickness of about 1.5 to 10 millimeters producing a sheeted formulation;
- (c) applying a heat transfer modulator to the sheeted formulation in an amount of about 20 to about 90% of the surface to form a modulated sheet;
- (d) proofing the modulated sheet at a temperature of greater than about 70° F. for greater than 10 minute to form a proofed sheet;
- and
- (e) baking the proofed sheet at a temperature that ranges from about 250° F. to about 850° F. for greater than about 30 sec.
4 more elements
A process for preparing a topped pizza crust, the process comprising the steps:
- (a) formulating an aqueous yeast leavened dough product comprising flour, oil, baker's yeast and an enzyme;
- (b) sheeting and cutting the dough formulation to portion having a thickness of about 1.5 to about 10 millimeters;
- (c) applying a liquid pizza sauce heat modulator to the portion in an amount such that about 20 to 90% of the surface is covered with the modulator forming a modulated sheet;
- and
- (d) baking the modulated sheet at a temperature that ranges from about 250° F. to about 850° F. for about 30 to 120 seconds.
2 more elements
Dependencies are inferred from the claim text.