Process for making frozen bagel shapes
AssigneeEinstein Bros. Bagels, Inc.
InventorRonald Savelli
Life of this patent
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Abstract
An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at least as desirable as fresh bagels produced by conventional processes which do not use an intermediate freezing step.
Claims31
An improved process for preparing frozen bagel dough shapes having organoleptic properties, when defrosted and baked, at least as desirable as fresh bagels produced by conventional boil and bake processes comprising:
- preparing a bagel dough;
- forming the bagel dough into one or more toroidal-shaped dough pieces;
- proofing the toroidal-shaped dough pieces;
- bathing the toroidal-shaped dough pieces in an aqueous food grade acidic solution warmed to a temperature up to about 190.degree. F.;
- and
- freezing the acid-treated, toroidal-shaped dough pieces.
An improved process for preparing bagels from frozen bagel dough shapes comprising:
- preparing a bagel dough;
- forming the bagel dough into one or more toroidal-shaped dough pieces;
- proofing the toroidal-shaped dough pieces;
- bathing the toroidal-shaped dough pieces in an aqueous food grade acidic solution warmed to a temperature up to about 190.degree. F.;
- freezing the acid-treated, toroidal-shaped dough pieces;
- thawing the frozen toroidal-shaped dough pieces;
- and
- baking with steam addition.
An improved process for preparing frozen bagel dough shapes having organoleptic properties, when defrosted and baked, at least as desirable as fresh bagels produced by conventional boil and bake processes comprising:
- preparing a bagel dough from the following ingredients in percentages by weight, in which the flour has a protein level of about 11.0 to 14.2% by weight:
- ______________________________________ flour about 50-70 water about 25-35 yeast about 1.2-0.4 liquid non-diastatic malt syrup about 2.0-5.0 powder non-diastatic malt syrup about 1.2-0.4 sugar about 0.8-1.8 molasses about 0.5-2.0 salt about 0.7-2.0 powdered egg whites about 0.8-1.8 dough conditioner about 1.2-0.4 ______________________________________
- forming the bagel dough into one or more toroidal-shaped dough pieces;
- proofing the toroidal-shaped dough pieces for from about 20 to 60 minutes at about 90.degree.-105.degree. F. and about 75-90% relative humidity;
- refrigerating the proofed toroidal-shaped dough pieces;
- bathing the toroidal-shaped dough pieces in an aqueous food grade acid solution at a temperature of about 140.degree.-190.degree. F. and a pH of about 3.0 to 6.0;
- and
- freezing the acid-treated, toroidal-shaped dough pieces.
Dependencies are inferred from the claim text.