Home baking process

Claim 2

A process as in claim 1 wherein the formed dough is allowed to rise, prior to baking, for a period of about 25 to 45 minutes.

Claim 3

A rapid, ready-mix process for making high quality leavened bakery products in less than about 90 minutes consisting essentially of the steps of isolating in substantially dry form essential dough ingredients including flour, sugar and yeast, the protein content of said flour being within the range from 8 to 12 percent by weight of the flour content, at least a part of said dough ingredients additionally including about 0.005 to 0.014 percent by weight of the flour of a gluten activating agent selected from the group consisting of cysteine, glutathione and sulfite salts and mixtures thereof and about 0.001 to 0.013 percent by weight of the flour of a gluten maturing agent selected from the group consisting of azodicarbonamide, bromate and persulfate oxidizing salts and mixtures thereof, mixing the dry dough ingredients including the activating and maturing agents with sufficient water to form a dough, said activating agent being present in an amount sufficient to react with substantially all the protein in the dough to achieve desired dough viscosities with minimal working and mixing as determined by characteristics of dough development and extensibility, kneading the freshly mixed dough for a relatively short period of time ranging from about 1/2 to 8 minutes to render the same smooth and pliable, forming at least A part of the kneaded dough into a unit for baking, subjecting the formed unit to a single dough rising step of 25 to 45 minutes duration, and baking the formed unit to produce a baked product.

Claim 4

A process as in claim 4 wherein the water is at a temperature within the range from 85* to 120* F. at the time of mixing with the dry ingredients.

Claim 5

A process as in claim 4 wherein the yeast is initially mixed with the water to form a brew and allowed to ferment for a period of the order of 15 minutes.

Claim 6

A process as in claim 4 wherein the dough is kneaded for no more than about 3 minutes.

Claim 7

A process as in claim 4 wherein the dough rising step is carried out at a temperature of about 85* to 140* F.

Claim 8

A process as in claim 8 wherein the dough units are baked at 375* to 425* F. for a period of 30 to 40 minutes.

Claim 9

A home process for making high quality leavened bakery products in less than 90 minutes consisting essentially of the steps of isolating in substantially dry form essential dough ingredients including cereal flour, sugar and yeast, the protein content of said flour being within the range from 8 to 12 percent by weight of the flour content, at least a part of said dough ingredients additionally including about 0.005 to 0.014 percent by weight of the flour of a gluten activating agent selected from the group consisting of cysteine, glutathione and sulfite salts and mixtures thereof and about 0.001 to 0.013 percent by weight of the flour of a gluten maturing agent selected from the group consisting of azodicarbonamide, bromate and persulfate oxidizing salts and mixtures thereof, mixing the dry dough ingredients including the activating and maturing agents with sufficient water to form a dough, kneading the dough for no more than about 3 minutes to render the same smooth and pliable, forming the dough into one or more units for baking, subjecting the formed units to a single dough expanding step at 85* to 140* F. for about 25 to 45 minutes, and baking the expanded dough units at 375* to 425* F. for a period of 30 to 40 minutes.

Claim 10

A process as in claim 10 wherein said dough ingredients include 0.15 to 0.5 percent by weight of the flour of a starch modifying agent selected from the group consisting of monoglycerides, diglycerides, ethoxylated monoglycerides, ethoxylated diglycerides, fatty acid esters of lactic acid, and mixtures thereof, said starch modifying agent serving to improve the flavor of the final baked product.

Claim 11

A process as in claim 10 wherein the flour is obtained by specially milling cereal grains to provide a cereal flour having a protein content with the desired range of 8 to 12 percent.

Claim 12

A process as in claim 10 wherein the flour is obtained by mixing cereal flours of varying protein content to provide a cereal flour having a protein content within the desired range of 8 to 12 percent.

Claim 13

A rapid process for making leavened bakery products, suitable for use in the home consisting essentially of the steps of mixing a quantity of yeast and other dry ingredients with water at a temperature within the range of 85* to 120* F., allowing the resulting mixture to ferment for a period of at least 15 minutes to provide a yeast brew, mixing said yeast brew with essential dough ingredients including cereal flour, about 0.005 to 0.014 percent by weight of the flour of a gluten activating agent selected from the group consisting of cysteine, glutathione sulfite salts and mixtures thereof, about 0.001 to 0.013 percent by weight of the flour of a gluten maturing agent selected from the group consisting of azodicarbonamide, bromate and persulfate salts and mixtures thereof, and about 0.15 to 0.5 percent by weight of the flour of a starch modifying agent selected from the group consisting of monoglycerides, diglycerides, ethoxylated monoglycerides, ethoxylated diglycerides, fatty acid esters of lactic acid and mixtures thereof, to form a dough, the protein content of said flour being within the range from 8 to 12 percent by weight of the flour content, kneading the resulting mixed dough for a relatively short period of the order of about 1/2 to 8 minutes to render the same smooth and pliable, forming the dough into one or more units for baking, subjecting the same to a single proofing step at 85* to 140* F. for a period of 25 to 45 minutes, and thereafter baking the proofed dough units at 375* to 425* F. for a period of 30 to 40 minutes, the entire time for said process being less than about 90 minutes.