Patent ID: 8795753
Filing Date: 2014-08-05
Classification: A21D

Abstract:
1. A method of producing a dough comprising the steps of: a) preparing dough by mixing flour having a gluten content in the range of 10 to 20%, a lipid source, water, emulsifier, leavening agent and stabilizer; b) forming gas nucleation sites in the dough to a specific volume of 1.9 to 2.2 cc/g; c) exercising said dough by subjecting it to at least two cycles of alternating first and second gas pressures, and wherein one of said first and second pressures is greater than atmospheric pressure and the other pressure is below atmospheric pressure, and wherein a pressure differential between said first and second pressures is 1 to 20 inches of Hg; d) allowing said dough to return to atmospheric pressure; and, e) proofing said dough; wherein a proofing time of said dough is at least 33% less than a time required to achieve the same specific volume under the same proofing conditions as in step b) if a dough was not subjected to step c).