Patent ID: 6391350
Filing Date: 2002-05-21
Classification: A21D

Abstract:
A method for pre-baking treatment of a chunk of frozen bread dough, comprising:placing the chunk of frozen bread dough in a container; keeping an inner temperature of the container in a range of 17Â° C. to 40Â° C. and relative humidity in the container in a range of 50% to 75% to thaw and proof the chunk of frozen bread dough continuously; lowering the inner temperature of the container to a range of âˆ’20Â° C. to 15Â° C. at a lowering rate of 0.2Â° C./min to 0.7Â° C./min after proofing the bread dough; controlling a temperature difference between a dew point of air inside the container and a surface temperature of the bread dough to be within 20Â° C. during the lowering step; taking out the bread dough from the container after the lowering step; shaping the bread dough taken out from the container; and finally proofing the bread dough in a proofer after the shaping step.