Yeast-leavened dough and dry mix for preparing such a dough

A process of preparing a yeast-leavened sweetened dough using non-fermentable carbohydrates instead of fermentable sugars, said dough having a sweetness that is equivalent to the sweetness of a dough containing 5-20% sucrose by weight of flour, said yeast-leavened sweetened dough comprising:

• 40-80 wt % of flour;
• 25-50 wt % of water;
• 3-25 wt % of nonfermentable carbohydrates selected from the group consisting of lactose, arabinose, cellobiose, trehalose, xylose, sugar alcohols and combinations thereof;
• and
• 0.5-5 wt. % of yeast;
• said process comprising the steps of combining a dry particulate mix with an aqueous composition and optionally other bakery ingredients to form a flour- and yeast-containing dough, followed by proofing the dough so as to obtain the yeast-leavened dough, said mix comprising:
• up to 90 wt. % of non-fermentable carbohydrates selected from the group consisting of lactose, arabinose, cellobiose, trehalose, xylose, sugar alcohols and combinations thereof, including at least 3 wt. % of a non-fermentable sugar alcohol and at least 3 wt. % of non-fermentable reducing sugars selected from the group consisting of lactose, arabinose, cellobiose, xylose and combinations thereof, the non-fermentable carbohydrates being added instead of fermentable sugars to obtain the yeast-leavened dough;
• and
• two or more bakery ingredients selected from the group consisting of:
• 10-90 wt. % of viable yeast;
• 10-50 wt. % of baking powder;
• 5-90 wt. % of emulsifier;
• 3-50 wt. % of ascorbic acid;
• and
• 0.0001-1 wt. % of bakery enzyme;
• all of these percentages being calculated on the combined amount of these two to five bakery ingredients.