Bread making process and product thereof particularly well suited for freezing and reheating

Claim 1

A method of making a bread product comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; and d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet.

Claim 2

A method of making a bread product comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; and d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet.

Claim 3

A method of making a bread product comprising the steps of: a. preparing a bread dough of a predetermined moisture content; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet of a predetermined temperature to only partially cook the same for a period of time sufficient to seal the surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air, said period of time being selected as a function of the combined effects of dough moisture content, dough dimensions, and temperature of said liquid; and d. baking the dough sheet subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet.

Claim 4

A method of making a bread product comprising the steps of: a. preparing a bread dough of a predetermined moisture content; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet of a predetermined temperature to only partially cook the same for a period of time sufficient to seal the surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air, said period of time being selected as a function of the combined effects of dough moisture content, dough dimensions, and temperature of said liquid; and d. baking the dough sheet subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet.

Claim 5

A method of making a frozen pizza comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer sheel and a moist, bready interior and substantially the same shape as the originally formed dough sheets; e. coating one of said planar major surfaces with selected constituents of a pizza topping; and f. freezing the coated dough sheet to form a frozen pizza.

Claim 6

A method of making a frozen pizza comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer sheel and a moist, bready interior and substantially the same shape as the originally formed dough sheets; e. coating one of said planar major surfaces with selected constituents of a pizza topping; and f. freezing the coated dough sheet to form a frozen pizza.

Claim 8

A method of making frozen pizza comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; and d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet; e. splitting the cooked dough sheet along a central plane substantially equidistant between said two opposed planar major surfaces to form two sheets each having one fried surface and an opposed unfried surface of a moist, bready consistency; f. coating said unfried surfaces with selected constituents of a pizza topping; and g. freezing the coated sheets to form frozen pizzas.

Claim 9

A method of making frozen pizza comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; and d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet; e. splitting the cooked dough sheet along a central plane substantially equidistant between said two opposed planar major surfaces to form two sheets each having one fried surface and an opposed unfried surface of a moist, bready consistency; f. coating said unfried surfaces with selected constituents of a pizza topping; and g. freezing the coated sheets to form frozen pizzas.

Claim 10

A method of making a frozen sandwich comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet; e. splitting the cooked dough sheet along a central plane substantially equidistant between said two opposed planar major surfaces to form two sheets each having one fried surface and an opposed unfried surface of a moist bready consistency; f. applying a sandwich filling of selected constituents to at least one of said unfried surfaces; and g. freezing said dough sheets and sandwich filling to form a frozen sandwich.

Claim 11

A method of making a frozen sandwich comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. frying the dough sheet to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of said planar major surfaces or to permit said dough sheet to separate internally thereof into different layers separated by air; d. baking the dough subsequent to frying to substantially complete the cooking thereof to obtain a cooked dough sheet with a crisp outer shell and a moist, bready interior and substantially the same shape as the originally formed dough sheet; e. splitting the cooked dough sheet along a central plane substantially equidistant between said two opposed planar major surfaces to form two sheets each having one fried surface and an opposed unfried surface of a moist bready consistency; f. applying a sandwich filling of selected constituents to at least one of said unfried surfaces; and g. freezing said dough sheets and sandwich filling to form a frozen sandwich.

Claim 20

A method of preparing the frozen products formed by the processes of claims 4, 5, or 6 for consumption including the further step of heating the said frozen product in an unpreheated oven at a temperature of 375° F. for a period of 25 to 35 minutes.

Claim 22

A method of making bread sticks comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. cutting said flat sheet into a plurality of elongated flat strips; d. frying said strips to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of the external surfaces thereof or to permit said dough sheet to separate internally thereof into different layers separated by air; e. baking the strips subsequent to frying to substantially complete the cooking thereof to obtain cooked substantially cylindrical sticks with a crisp outer shell and a bready interior; and f. freezing said cylindrical sticks.

Claim 23

A method of making bread sticks comprising the steps of: a. preparing a bread dough; b. forming the bread dough into a substantially flat sheet having two opposed planar major surfaces and a predetermined thickness between said major surfaces; c. cutting said flat sheet into a plurality of elongated flat strips; d. frying said strips to only partially cook the same for a period of time sufficient to seal said surfaces but insufficient to permit substantial distortion of the external surfaces thereof or to permit said dough sheet to separate internally thereof into different layers separated by air; e. baking the strips subsequent to frying to substantially complete the cooking thereof to obtain cooked substantially cylindrical sticks with a crisp outer shell and a bready interior; and f. freezing said cylindrical sticks.