Patent ID: 6383530
Filing Date: 2002-05-07
Classification: A21D

Abstract:
A method for pre-baking treatment of shaped and frozen bread dough, comprising:placing the shaped and frozen bread dough in a container; raising an inner temperature of the container to a range of 17Â° C. to 40Â° C. at a raising rate of 0.1Â° C./min to 2Â° C./min to thaw and finally proof the shaped and 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 finally proofing the shaped and frozen bread dough; and 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 raising and lowering steps.