Parbaked bread dough with prolonged shelf life at ambient temperature

摘要

Parbaked bread dough that is stable at ambient temperature (preferably for 8-10 days) is obtained by a process that involves cooling and packing of the dough in aseptic surroundings. The dough, which preferably has a pH=5-6.5, comprises a leavener, 0.1-3% on flour weight of a preservative and 0-5 wt% of one or more antistaling agents. The dough may also comprise a combination of 0.1-2% fatty acid monoglycerides and up to 300 ppm alpha amylases produced from bacterium and/or genetically modified bacterium. The dough may be parbaked to more than 70%, 80% or most preferably 90% of its total baking conditions so that the crumb of each piece is fully baked but the crust formation and colour is incomplete. Preferably the dough contains 10 to 10SP9/SP times fewer microorganisms, including moulds, than other parbaked bread doughs not produced by this process. The dough may comprise 0.1-3.0% on flour weight of one or more preservatives, where the preservative can be derived from an organic acid with a pk4.5 (e.g. calcium propionate, potassium sorbate and in particular sodium acetate). Preferably, the parbaking is performed at 180-270‹C in a conventional oven during 5-45 minutes, the dough is packed in a plastic material which is moisture and air tight and the aseptic surroundings is a clean air room.