A method of making a bread product comprising formulating and mixing a bread
dough
having flour as a major ingredient, and having the following additional ingredients,
where percentages are based on the flour weight:
Ingredients
%
Salt
1.8-2.3
Yeast
3.0; 2.5-4.5
Sweetener
0.3-2.0
Gluten
0.5-4.0
L-Cysteine
10-100 PPM
Water
50-65
Oxidant
0.1-0.5
Enzymes
0.01-0.5
Gum
0.01-0.5
- pre-forming the dough into open molds shaped suitably for the bread product;
- pre-proofing the dough for less than 30 minutes in at least 70% relative
humidity at a temperature in the range of 80 F. to 100 F.;
- freezing the pre-proofed dough to a temperature below 0 C.;
- partially defrosting the dough for a period of time of 60 minutes or
less; and
- placing the partially defrosted dough in a pre-heated oven at a temperature
of about 170 C. to 180 C. to produce the bread product in less than
3 hours.
