Production of particulated stale bread

{
  "publication_number": "US4218480A",
  "country": "US",
  "kind": "A",
  "title": "Production of particulated stale bread",
  "abstract": "Stale, coherent and friable bread crumbs and croutons are produced by a continuous multistage operation which does not require a separate staling step. Bread forming components are mixed in a continuous mixer under critically-controlled conditions and carbon dioxide or other gas is injected into the mixed components at a plurality of locations along the length of the mixer. The dough resulting from the mixer is subjected to baking and the baked product, usually after relatively rapid cooling, is comminuted to the required particle size. Flavor and textuere may be introduced using a yeast and enzyme ferment.",
  "claims": [
    "1. A continuous process for the manufacture of stale bread suitable for comminution to form particulated bread, which comprises: feeding bread-forming components including flour and water to a continuous mixing zone in quantities such that the total quantity of moisture in the bread-making components is about 38 to about 50% by weight, advancing the bread-forming components in plug flow manner through said mixing zone in about 20 to about 180 seconds, introducing at least one inert gas to said bread-forming components at a plurality of locations during the passage of said components through said zone at a gas flow rate of about 1.3 to about 30 SCFH/100 lb. of bread-forming components, subjecting said bread-forming components and introduced inert gas to conditions of high shear within said mixing zone such that the work done on the materials within the mixing zone varies from about 7.5 to about 20 watt hr/lb of bread-forming components to cause mixing of said components and distribution of gaseous material within the mixture, subjecting said bread-forming components and introduced inert gas to an elevated temperature within said mixing zone during at least a major proportion of the time of passage thereof through said mixing zone to cause partial gelation of starch material contained in said bread-forming components while also subjecting the bread-forming components to a back pressure of about 50 to about 500 psig, extruding dough having an internal temperature of about 90° to about 130° F. from said mixing zone, and substantially immediately after said extrusion, baking said extruded dough using electromagnetic radiation under conditions such as to result in a baked bread having an internal temperature of about 180° to about 215° F.",
    "2. The process of claim 1 wherein said baking is achieved by the application of microwave radiation at an input of about 1.4 to about 9 kw min/lb of dough under air flow at a temperature of about 200° to about 500° F. for a time sufficient to achieve said internal temperature at a moisture loss of about 2 to about 20%.",
    "3. The process of claim 1 wherein said baking is achieved using infra-red radiation at a temperature of about 375° to about 475° F. for about 15 to about 25 minutes.",
    "4. The process of claim 1 wherein said baking is achieved using a combination of microwave radiation application followed by infra-red radiation application.",
    "5. The process of claim 2, 3 or 4, wherein said baking is effected on a continuous basis on a continuous dough tow extruded from said mixing zone.",
    "6. The process of claim 1, 2, 3 or 4, wherein said moisture content is about 42 to about 45% by weight.",
    "7. The process of claim 6, wherein said mixing time is about 30 to about 60 seconds, said gas inlet rate is about 10 to about 12 SCFH/100 lb of bread-forming components, said dough temperature is about 105° to about 120° F., said work applied is about 12 to about 16 watt hr/lb, and said back pressure is about 75 to about 120 psig.",
    "8. The process of claim 6 including comminuting said baked stale bread to particulate form as part of said continuous process.",
    "9. The process of claim 8 wherein said bread is rapidly cooled prior to said comminution.",
    "10. The process of claim 8 wherein said particulate form is in crouton-like size.",
    "11. The process of claim 8 wherein said particulate form is in crumb-like size.",
    "12. The process of claim 1 wherein said bread-forming components, exclusive of water, comprise: ______________________________________ Flour 100 parts by weight Sugar up to about 5% by weight of flour Salt up to about 5% by weight of flour Yeast 0 to about 4% by weight of flour Mono and/or diglycer- 0 to about 2% by weight of ides flour Hydrolyzed wheat 0 to about 5% by weight starch Non-ionic surfactant 0 to about 0.75% by weight Shortening 0 to about 8% by weight ______________________________________",
    "13. The process of claim 1, wherein said bread-forming components, exclusive of water, comprise: ______________________________________ Wheat flour 75 parts by weight Rye flour 25 parts by weight Sugar up to about 5% by weight of total flour Salt up to about 4% by weight of total flour Yeast 0 to about 4% by weight of total flour Shortening 0 to about 8% by weight of total flour Yeast food 0.2 to about 0.32% by weight of total flour, when yeast is present Protease about 25,000 to about 85,000 H.U./100 lb of flour, when yeast is present. ______________________________________",
    "14. The process of claim 1 wherein a flavour-enhancing and texture-modifying premix is included in said bread-forming components in the form of concentrated brew containing a minor proportion of said flour, a major portion of said water, and partly fermented yeast, amylolytic enzyme and/or proteolytic enzyme.",
    "15. The process of claim 14, wherein said concentrated brew is formed by: (i) fermenting a yeast suspension comprising, based on the total weight of flour: ______________________________________ Yeast about 2 to about 4% by weight Sugar about 0.05 to about 0.1% by weight Water about 10 to about 12% by weight ______________________________________ at a temperature of about 85° to about 105° F. for about 15 to about 60 minutes, and (ii) mixing the fermented yeast suspension with a liquid enzyme mixture comprising, based on the total weight of flour: ______________________________________ Amylolytic enzyme about 1250 to about 6000 SKB units/100 lb. flour Proteolytic enzyme about 25,000 to about 85,000 H.U./100 lb flour Yeast food about 0.25 to about 0.32% by weight Sugar about 1 to about 5% by weight Water about 30 to about 35% by weight Flour about 5 to about 20% by weight ______________________________________ and fermenting the resulting brew at a temperature of about 85° to about 105° F. for about 30 to about 90 minutes, and said concentrated brew is used in conjunction with such additional water as may be required to provide the overall moisture content and with a dry mix comprising, by weight of total flour: ______________________________________ Flour about 80 to 95% by weight Salt about 1 to about 3.5% by weight Shortening 0 to about 8% by weight ______________________________________ as the bread-forming components."
  ],
  "cpc": [
    "A21D 8/06",
    "A21D 8/02",
    "A23L 7/157",
    "Y02P 60/80"
  ],
  "assignees": [
    "GRIFFITH LABS LTD THE"
  ],
  "filing_date": "1978-12-29",
  "publication_date": "1980-08-19",
  "grant_date": "1980-08-19",
  "priority_date": "1978-12-29",
  "application_number": "US-36678-A",
  "family_id": "21691223",
  "citations": [
    "US3041176A",
    "US3424590A",
    "US3870803A"
  ]
}