Bread crumb manufacture
AssigneeDCA Food Industries, Inc.
InventorsDaniel J. Roig, Mario P. de Figueiredo
Life of this patent
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Abstract
A process for continuously manufacturing a farinaceous product similar to bread crumbs in texture, shape and taste properties, without fermenting, proofing, loafing, or resting the dough, including the steps of continuously mixing a dry composition including flour, chemical leavening, and minor amounts of a dough conditioner, miscellaneous ingredients, and optionally dry yeast with a brew including water, hydrogenated vegetable oil and optionally hydrated yeast to form a dough. The dough is fed through rollers to form a dough sheet, and the dough sheet is baked in a continuous oven to develop an open cellular structure therein during baking. Finally, the baked dough sheet is comminuted into crumbs by grinding and drying the same.
Claims18
A process for continuously manufacturing a farinaceous product similar to bread crumbs in texture, shape and taste properties, without fermenting, proofing, loafing, or resting the dough, comprising the steps of:
- (A) continuously mixing a dry composition including flour, chemical leavening, and a dough conditioner, with a brew including water and hydrogenated vegetable oil, to form a yeast-containing dough;
- (B) feeding the dough through rollers to form a dough sheet;
- (C) baking the dough sheet to develop an open cellular structure therein during baking;
- and
- (D) comminuting the baked dough sheet into crumbs by grinding and drying the same;
- the entire process being performed in less than 15 minutes.
A process for continuously manufacturing a farinaceous product similar to bread crumbs in texture, shape and taste properties, without fermenting, proofing, loafing, or resting the dough, comprising the steps of:
- (A) continuously mixing at a low rotational speed for less than one minute a dry composition including 85%-96% of a flour having a protein content of about 10.5-12.5% by weight selected from the group consisting of hard wheat flour, soft wheat flour, and combinations thereof, either alone or with gelatinized wheat starch, 2.65% by weight of a heat-activatable chemical leavening selected from the group consisting of sodium bicarbonate, glucono delta lactone, sodium aluminum phosphate, sodium acid pyrophosphate and combinations thereof, and small amounts of a dough conditioner selected from the group consisting of dextrin, L-cysteine, calcium peroxide, potassium iodate and combinations thereof, sugar, and salt, with a brew including water and hydrogentated vegetable oil, to form a yeast-containing dough having a moisture content of about 34-39% by weight;
- (B) feeding the dough through rollers to form a dough sheet having a thickness of about 0.25 inch;
- (C) baking the dough sheet in a continuous non-microwave, non-infrared oven at about 500.degree.-575.degree. F. for about 4-6 minutes to develop an open cellular structure therein during baking;
- and
- (D) comminuting the baked dough sheet into crumbs by grinding and drying the same to a moisture content of about 4-12% by weight;
- the entire process being performed in less than 15 minutes.
Dependencies are inferred from the claim text.