US3630755A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Dough proofing method
Assignee: DCA Food Industries Inc
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Filing: 1970-07-01
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Granted: 1971-12-28
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Expires: 1990-07-01
Abstract
Abstract A method for proofing cut pieces of yeast-containing dough. The dough pieces are subjected to at least two microwave heating periods separated by a ''''rest'''' period. Typically, the dough pieces are first heated for a period of 5 to 180 seconds to raise the dough temperature to between 90* and 120* F. Heating of the dough pieces is then stopped for 20-180 seconds to permit temperature equilibration. Thereafter, the dough pieces are heated again for a period not exceeding 3 minutes to a temperature between 100* and 130* F. During both heating intervals, the power density within the dough pieces is in the range 0.089-9.7 watts/g. Such a sequence allows the dough pieces to uniformly rise to an optimum volume in a relatively short time.
Inventors
- 👤 Robert F Schiffmann
- 👤 Ernest W Stein
- 👤 Harold B Kaufman Jr
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 22:42
CPC Classifications
A; A21; A21D; A21D6/00; A21D6/005; A21C; A21C13/00; A21C13/02
Claims Analysis
Total Claims: 28
Claim 1
Independent Claim
66 words
A method in accordance with claim 1 wherein the intensity of the high-frequency field to which a dough piece is exposed during said rest period is sufficiently low to limit the rate of rise of the average temperature of said dough piece to less than 30 percent of the average rate of rise when said dough piece is exposed in said first and third exposure steps.
Claim 2
Dependent Claim
51 words
A method in accordance with claim 2 wherein said rest period has a duration sufficient to allow the maximum deviation of the temperature at any point in said dough piece from the average temperature of the dough piece to be less than 20 percent at the end of said rest period.
Claim 3
Dependent Claim
39 words
A method in accordance with claim 3 wherein during the first exposure of said dough piece to a high-frequency field its average temperature is caused to rise continuously for 5-180 seconds to a value between 90* and 120* F.
Claim 4
Dependent Claim
17 words
A method in accordance with claim 4 wherein said rest period has a duration of 20-180 seconds.
Claim 5
Dependent Claim
44 words
A method in accordance with claim 5 wherein during the final exposure of said dough piece to a high-frequency field its average temperature is caused to rise to a final value between 100* and 130* F., in a time period less than 180 seconds.
Claim 6
Dependent Claim
103 words
A method in accordance with claim 6 wherein the intensity of said high-frequency field during said Rest period is sufficiently low to limit the rate of rise of the average temperature of said dough piece to less than 5 percent of the average rate of rise when said dough piece is exposed in said first and third exposure steps, and said rest period has a duration sufficient to allow the maximum deviation of the temperature at any point in said dough piece from the average temperature of the dough piece to be less than 5 percent at the end of said rest period.
Claim 7
Dependent Claim
42 words
A method in accordance with claim 6 wherein when said dough piece is exposed to a high-frequency field in said first and third exposure steps, the power density within the dough piece is controlled to be in the range of 0.089-9.7 watts/g.
Claim 8
Dependent Claim
43 words
A method in accordance with claim 6 wherein when said dough piece is exposed to a high-frequency field in said first and third exposure steps, the power density within the dough piece is controlled to be in the range of 0.202- 1.08 watts/g.
Claim 9
Dependent Claim
42 words
A method in accordance with claim 1 wherein when said dough piece is exposed to a high-frequency field in said first and third exposure steps, the power density within the dough piece is controlled to be in the range of 0.089-9.7 watts/g.
Claim 10
Dependent Claim
137 words
A method in accordance with claim 1 wherein when said dough piece is exposed to a high-frequency field in said first and third exposure steps, the power density within the dough piece is controlled to be in the range of 0.203- 1.08 watts/g. 12 A method in accordance with claim 1 wherein the intensity of said high-frequency field during said rest period is sufficiently low to limit the rate of rise of the average temperature of said dough piece to less than 30 percent of in average rate of rise when said dough piece is exposed in said first and third exposure steps, and said rest period has a duration sufficient to allow the maximum deviation of the temperature of the dough piece to be less than 20 percent at the end of the said rest period.
Claim 11
Dependent Claim
26 words
A method in accordance with claim 12 wherein said steps are performed in an environment in which the ambient temperature is in the range 100*-130* F.
Claim 12
Independent Claim
124 words
A method for proofing and maturing yeast-leavened dough comprising heating a dough piece by exposing said dough piece to a microwave field of an intensity of 0.089-9.7 watts/g. in the dough piece for a total time period sufficient to elevate the temperature of said dough piece to the range of 100* -130* F., for governing the substantial generation and expansion of gases in the dough piece and the proofing thereof, said total time period comprising at least two heating intervals and being interrupted by at least one rest period, between said heating intervals to allow the maximum deviation of the temperature at any point in said dough piece from the average temperature of the dough piece to be reduced to less than 20 percent.
Claim 13
Dependent Claim
74 words
A method in accordance with claim 14 wherein said dough piece is exposed during said at least one rest period to a microwave field of an intensity sufficiently low to limit the rate of rise of the average temperature of said dough piece to less than 30 percent of the average rate of rise when said dough piece is exposed to the microwave field having an intensity in said range of 0.089- 9.7 watts/g.
Claim 14
Dependent Claim
27 words
A method in accordance with claim 15 wherein said at least one rest period is a single rest period having a duration of at least 20 seconds.
Claim 15
Dependent Claim
27 words
A method in accordance with claim 16 wherein the field intensity in said dough piece when heated by microwave energy is in the range of 0.202-1.08 watts/g.
Claim 16
Dependent Claim
27 words
A method in accordance with claim 17 wherein said method is performed in an environment in which the ambient temperature is in the range of 100*-130* F.
Claim 17
Dependent Claim
30 words
A method in accordance with claim 17 wherein said dough comprises wheat flour and between 10 and 250 p.p.m. of a maturing agent based on the weight of the flour.
Claim 18
Dependent Claim
29 words
A method in accordance with claim 19 wherein said dough comprises between 1 and 150 p.p.m. potassium bromate based on the weight of said flour and a proteolytic enzyme.
Claim 19
Dependent Claim
27 words
A method in accordance with claim 15 herein the field intensity in said dough piece when heated by microwave energy is in the range of 0.202-1.08 watts/g.
Claim 20
Dependent Claim
28 words
A method in accordance with claim 21 wherein said method is performed in an environment in which the ambient temperature is in the range of 105*- 120* F.
Claim 21
Dependent Claim
30 words
A method in accordance with claim 22 wherein said dough comprises wheat flour and between 10 and 250 p.p.m., of a maturing agent based on the weight of the flour.
Claim 22
Dependent Claim
29 words
A method in accordance with claim 23 wherein said dough comprises between 1 and 150 p.p.m. potassium bromate based on the weight of said flour and a proteolytic enzyme.
Claim 23
Independent Claim
121 words
A method for proofing and maturing a yeast-leavened dough comprising the steps of exposing a dough piece to a microwave field of an intensity and duration to elevate the temperature of said dough piece sufficiently to initiate the generation and expansion of gasses in said dough piece and the partial proofing thereof, substantially discontinuing the exposure of said dough piece to said microwave field for a rest period sufficient to permit temperature equilibration of said dough piece while expansion continues and thereafter exposing said dough piece to a microwave field of an intensity and duration to elevate the temperature of said dough piece sufficient to substantially complete the generation and expansion of gasses in said dough piece and the proofing thereof.
Claim 24
Dependent Claim
17 words
A method in accordance with claim 25 wherein the total processing time is less than 9 minutes.
Claim 25
Dependent Claim
26 words
A method in accordance with claim 25 wherein the temperature to which said dough piece is raised during said first exposure is less than 120* F.
Claim 26
Dependent Claim
26 words
A method in accordance with claim 27 wherein the temperature to which said dough piece is raised during said second exposure is less than 130* F.
Claim 27
Dependent Claim
24 words
A method in accordance with claim 28 wherein said rest period is of a duration more than 20 seconds and less than 3 minutes.
Claim 28
Independent Claim
163 words
A method for proofing and maturing a yeast-leavened dough comprising the steps of exposing a dough piece to a microwave field of an intensity and duration to elevate the temperature of said dough piece in a period of less than 180 seconds to at least 90* F., to thereby create conditions within said dough piece for the rapid initiation, generation and expansion of gasses in said dough piece to commence proofing thereof, substantially discontinuing the exposure of said dough piece to said microwave field while only partially proofed for a rest period sufficient to permit temperature equilibration of said dough piece at a temperature less than 120* F., during which rest period said generation and expansion of said gasses continue, and thereafter exposing said dough piece to a microwave field of an intensity and duration to further elevate the temperature thereof to less than 130* F., to substantially complete the generation and expansion of gasses in said dough piece and the proofing thereof.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1974-12-27 | 1975-06-28 | 1975-12-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1978-12-27 | 1979-06-28 | 1979-12-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1982-12-27 | 1983-06-28 | 1983-12-28 | $7700.00 | Window Closed / Lapsed |