초록 ▼

A dough process is provided which allows for a slow release of pressure and dough expansion upon opening a dough container on chemically leavened fresh dough contained in the container with the release rate of pressure slower than a predetermined rate. The fresh dough contained in the container afte

A dough process is provided which allows for a slow release of pressure and dough expansion upon opening a dough container on chemically leavened fresh dough contained in the container with the release rate of pressure slower than a predetermined rate. The fresh dough contained in the container after slow release of pressure and baking will have high specific volume.

대표청구항 ▼

A method of processing dough to increase its baked specific volume, said method comprising: forming a farinaceous dough which is at least partially chemically leavened and placing said dough in a container and allowing said dough to remain pressurized at a pressure of at least about 5 psi, storing s

A method of processing dough to increase its baked specific volume, said method comprising: forming a farinaceous dough which is at least partially chemically leavened and placing said dough in a container and allowing said dough to remain pressurized at a pressure of at least about 5 psi, storing said container and dough at a temperature of about 40°F., opening said container to effect removal of the contained dough from the container, and controlling the opening of the container such that the pressure of the dough is released at a rate of less than about 10 psi per second with the said time of release of pressure being at least about 2 seconds.