Process for reducing the staling of bakery goods
AssigneeInterstate Brands Company-Licensing Co.
InventorsKevin P. Williams, Steven Taillie, Abdelrahman A. Abdelrahman, Dale A. Engelbrecht
Life of this patent
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Abstract
The present invention relates to a process reducing the staling of fresh bakery products such as bagels, doughnuts, muffins, cakes and the like by quick chilling of the fresh baked product before the product is allowed to cool, preferably by cryogenic chilling and then allowing the product to stabilize to ambient conditions. The quick chilled product has a significant reduction in staling when subsequently maintained at ambient conditions.
Claims21
A method of reducing the staling of bakery products when said products are maintained at ambient conditions comprising:
- (a) chilling a bakery product following baking and prior to said bakery product reaching ambient temperature, to reduce the internal temperature of said bakery product to a temperature less than about 35.degree. F. in less than about 25 minutes and thereby reduce staling of the bakery product when the product is maintained at ambient conditions;
- and
- (b) allowing the chilled bakery product to stabilize to ambient conditions.
A method of reducing the staling of bakery products when said products are maintained at ambient conditions comprising:
- (a) chilling a bakery product to below ambient temperatures immediately following baking, to reduce the internal temperature of said bakery product to less than about 35.degree. F. in less than about 25 minutes and thereby reduce staling of the bakery product when the product is maintained at ambient conditions;
- and
- (b) allowing the chilled bakery product to stabilize to ambient conditions.
Dependencies are inferred from the claim text.