Parbaking
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to hav...
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated "crust" or other externally desirable qualities that are difficult to preserve once fully cooked.The parbaked loaf of semi-cooked bread is now in a form that is relatively stable against aging, and highly suitable for transportation and storage until needed. Kept in a sealed container (which prevents moisture loss in addition to the frozen state of the bread), it appears as a risen loaf of bread, with much of the firmness of a finished loaf, but without a browned or golden crust (in the case of a normally light colored bread), and does not age or become stale like a fully baked loaf of bread.
