公开(公告)号：US07014878B2

公开(公告)日：2006-03-21

申请号：US10198562

申请日：2002-07-18

申请人： Uraiwan Tangprasertchai ,  Keith Daniel Forneck ,  Laura Gail Hill ,  Lisa Apel ,  John Dewalt ,  David Carl Richards ,  Dhruba Jyoti Das ,  Lynell Morales

发明人： Uraiwan Tangprasertchai ,  Keith Daniel Forneck ,  Laura Gail Hill ,  Lisa Apel ,  John Dewalt ,  David Carl Richards ,  Dhruba Jyoti Das ,  Lynell Morales

IPC分类号： A21D13/00

CPC分类号： B65D81/2084 ,  A21D10/02 ,  A21D13/32 ,  A21D15/02 ,  B65D77/0413

摘要： A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45° F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.

摘要翻译： 提供完全烘焙的面包产品，其可以长期储存并且如果保持在改良的气氛（即，低氧气）下保持其产品的保质期（例如，至少约3个月）的期望的柔软质地 并且优选惰性气体）在冷藏条件下（即约35至约45°F）。 完全烘焙的面包由面包师百分比包含约100磅面粉，约0.75至约3.5磅盐，约0.2至约1磅微生物抑制剂，约0至约3磅面筋，约1至约5磅 膨胀剂，约0.1至约1磅酶，约9至18磅高果糖玉米糖浆，约3至约10磅起酥油，约0.1至约3磅单甘油酯和甘油二酯，以及约45至约60磅的水。