DOUGH PREPARATION RESISTANT TO THERMAL STRESS AND METHOD FOR PRODUCING SUCH A PREPARATION

Abstract

The present invention analyzes the method of producing dough products which, upon baking, freezing, and thawing, retain unaltered the characteristics of their taste, texture, and appearance compared to common dough products that are prepared and frozen immediately. The products resistant to thermal stress have a specific type of dough, which contains four types of flour, water, a blend of vegetable oils, vinegar, inactive yeast, and salt. For the creation of the final products, the dough is shaped to the desired size and shape and filled with sweet or savory ingredients. After the final product is shaped, the steps of baking, heat removal, and freezing follow, with the main characteristic being the gradual increase and decrease of the processing temperature in all three stages. The baked frozen products produced according to the described method can be consumed simply after thawing. The advantages of the method consist in the minimal preparation time of the product, the guaranteed weight as the amount of product for consumption, its exact resemblance to freshly baked products, and the minimal possibility of microbial growth given their thermal processing advantages which are absent from usual conventional unbaked frozen dough products.

Inventors

PAPAEFTHYMIOU KONSTANTINA GRIGORIOU

Assignees

PAPAEFTHYMIOU KONSTANTINA GRIGORIOU

Dates

Publication Date: 20260206
Application Date: 20241125
Priority Date: 20241125