Method of manufacturing frozen bagel dough products
Patent 4657769 Issued on April 14, 1987. Estimated Expiration Date: 
April 14, 2004. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
April 14, 2004. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.InventorsAssigneeApplicationNo. 06/704168 filed on 02/22/1984US Classes:426/549, Basic ingredient is starch based batter, dough product, etc.426/499, Food product having an open-ended cavity, e.g., pretzel, etc.426/653For use with batter, dough or baked goodsExaminersPrimary: Jones, Raymond N.Assistant: Paden, Carolyn Attorney, Agent or FirmInternational ClassesA21D 2/04 (20060101)A21D 2/00 (20060101) A21D 15/00 (20060101) A21D 2/22 (20060101) A21D 15/02 (20060101) AbstractA process for making frozen bagels is disclosed. The use of a combination of oxidizers and boiling without baking prior to freezing a contribute to a frozen bagel having excellent shelf life and, when baked, have the same characteristics of fresh bagels.Other References
Field of SearchBasic ingredient is starch based batter, dough product, etc.Stabilizing or preserving agent or emulsifier other than organophosphatide Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F. Dough or batter product, e.g., pie crust, etc. Involving temperature 32 degrees F. or less For use with batter, dough or baked goods With temperature reduction 32 degrees F. or less Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. Treatment of cooked product Food product having an open-ended cavity, e.g., pretzel, etc. | |
