Method for preparing leavened dough or leavened puff pastry food products
OwnerPhilippe Douaire, Madame Sandrine Vincensiniinventors
Life of this patent
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Abstract
Leavened dough-based food products and leavened puff pastry-based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten, flour, yeast and water; kneading the dough, cutting the dough into parts and forming the parts into the shape of the product to be manufactured, compressing the shaped dough parts so as to extend the gluten and to allow the compressed dough parts to expand during a subsequent baking step, and baking the compressed dough parts.
Claims13
A process for the manufacture of leavened dough-based food products without a proving step, said process comprising the steps of:
- a) preparing an unproofed leavened dough by mixing gluten, flour, yeast and water;
- b) kneading said dough;
- c) cutting said kneaded dough into parts and forming said parts into the shape of the dough-based food products to be manufactured;
- d) flattening or compressing the shaped dough-based food products obtained in step c) to reduce the thickness of the shaped dough-based food products by a factor of between 2 and 4 and to thereby produce shaped dough-based food products which will expand during a subsequent baking step;
- and
- e) baking the flattened or compressed shaped dough-based products obtained in step d) to manufacture the leavened dough-based food products.
A process for the manufacture of leavened puff pastry based food products without a proving step comprising the steps of:
- a) preparing an unproofed, leavened dough by mixing gluten, flour, yeast and water;
- b) kneading said dough;
- c) folding and rolling out said kneaded dough with fat so as to form a laminar structure comprising superimposed layers of unproofed dough and layers of fat;
- d) cutting said laminar structure into parts and forming said parts into the shape of the puff pastry based food products to be manufactured;
- e) flattening or compressing the shaped food products obtained in step d) to reduce the thickness of the shaped food products by a factor of between 2 and 4;
- and
- f) baking the flattened or compressed food products obtained in step e) to manufacture the leavened puff pastry-based food products.
A process for the manufacture of leavened dough-based food products without a proving step, said process comprising the steps of:
- a) preparing an unproofed, leavened dough by mixing flour, yeast, water, gluten in addition to that contained in the flour, cysteine and an edible hydrocolloid or a mixture of edible hydrocolloids;
- b) kneading said dough;
- c) cutting said kneaded dough into parts and forming said parts into the shape of the dough-based food products to be manufactured;
- d) flattening or compressing the shaped dough-based food products obtained in step c) to reduce the thickness of the shaped dough-based food products by a factor of between 2 and 4 and to thereby produce shaped dough-based food products which will expand during a subsequent baking step, and;
- e) baking the flattened or compressed shaped dough-based products obtained in step d) to manufacture the leavened dough-based food products.
A process for the manufacture of leavened puff pastry based food products without a proving step comprising the steps of:
- a) preparing an unproofed, leavened dough by mixing flour, yeast, water, gluten in addition to that contained in the flour, cysteine and an edible hydrocolloid or a mixture of edible hydrocolloids;
- b) kneading said dough;
- c) folding and rolling out said kneaded dough with fat so as to form a laminar structure comprising superimposed layers of unproofed dough and layers of fat;
- p1 d) cutting said laminar structure into parts and forming said parts into the shape of the puff pastry based food products to be manufactured;
- e) flattening or compressing the shaped food products obtained in step d) to reduce the thickness of the shaped food products by a factor of between 2 and 4;
- and
- f) baking the flattened or compressed food products obtained in step e) to manufacture the leavened puff pastry-based food products.
Dependencies are inferred from the claim text.