Crispy Bread Product And Method For Making Same
OwnerKathryn Hupfer, Nicole L. Windsor +4inventors
InventorsKathryn Hupfer, Nicole L. Windsor, James C. Studtmann, Yayu Sophia Pai, Ellen M. Drewett, Daniel Reyes
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Abstract
An improved dough composition is provided which can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a microwave oven to provide a cooked thin crust bread product having a crispy bottom surface. Methods of preparing the same are also provided.
Claims20
A frozen, fully baked or par-baked, thin crust bread product having a top surface, a bottom surface, and an interior portion, the bread product prepared from a dough comprising, in baker's percentages, 100 percent flour having a protein content of less than about 12 percent, about 50 to about 60 percent water, about 0.5 to about 8 percent oil, about 1.0 to about 7 percent leavening agent, and about 2.0 to about 8.0 percent fat flakes,
- the fat flakes have a solid fat content of about 45 to about 65 percent at 80° F., a flake thickness less than the thickness of the baked bread product, and are distributed uniformly throughout the dough before baking or par-baking,
- the leavening agent comprises yeast, encapsulated chemical leavening base, and leavening acid, and
- the bread product has, after being heated from the frozen state to a temperature suitable for consumption in a microwave oven, a crispy texture for the bottom surface, and a thickness of about 2 to about 10 mm.
A process for preparing a fully baked or par baked bread product having a thickness of about 2 to about 10 mm, the method comprising:
- mixing, in baker's percentages, 100 percent flour having a protein content of less than about 12 percent, about 50 to about 60 percent water, about 0.5 to about 8 percent oil, and about 1.0 to about 7 percent leavening agent, to form a first dough mixture;
- adding about 2.0 to about 8.0 percent fat flakes agent to the first dough mixture and mixing in a manner effective to provide a dough with fat flakes of desired dimensions distributed uniformly throughout the dough, the fat flakes having a solid fat content of about 45 to about 65 percent at 80° F., wherein the desired dimensions include a flake thickness less than the thickness of the baked bread product;
- resting the dough;
- proofing the dough;
- shaping the dough into a desired shape for the bread product;
- baking the dough to form a fully baked or par baked bread product having a top side and a bottom side;
- freezing the baked bread product, wherein the frozen baked bread product is suitable for heating in a microwave oven before consumption by a consumer to provide a bread product having a crispy texture for the bottom surface.
Dependencies are inferred from the claim text.