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US 2010/0166911 A1Published application
Method for Reducing Proofing Time for Baked and Other Products
AssigneeRich Products Corporation
InventorsPraveen Upreti, Rohit Jalali, Melissa D. Haller
Life of this patent
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Abstract
A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.
Claims15
A method of producing a dough or dough product comprising:
- a) preparing dough by mixing flour, water, emulsifiers, yeast, and stabilizers;
- b) forming gas nucleation sites in the dough by partially proofing to increase the specific volume to 1.9 to 2.2 cc/g;
- c) exercising the dough by subjecting it to at least two cycles of alternating first and second pressures, wherein the first pressure is greater than the second pressure and wherein the pressure differential between the first and the second pressure is in the range of 1 to 20 inches of Hg;
- and
- d) allowing the dough to return to ambient pressure;
- wherein the proofing time is at least 33% less than the time required to achieve the same specific volume under the same proofing conditions as in step b) if the dough is not subjected to step c).
3 more elements
Dependencies are inferred from the claim text.