Formula and process for producing frozen sheeted dough
AssigneeRich Products Corporation
InventorsSachin Bhatia, Mohammed M. Morad
Life of this patent
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Abstract
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.
Claims26
A non-laminated dough comprising:
- 100 wt % flour, based on weight of flour;
- up to 34 wt % lipid source, based on weight of flour;
- at least 32 wt % water, based on weight of flour;
- one or more chemical leavening agents;
- yeast;
- a dairy ingredient;
- and,
- shortening chips;
- wherein the dough has a gluten content of 10 wt % to 20 wt %, the shortening chips comprise a fully hydrogenated vegetable oil, and the shortening chips have a Mettler Dropping Point from 160° F. to 170° F.
A non-laminated pizza dough comprising:
- 100 wt % flour, based on weight of flour;
- up to 34 wt % lipid source, based on weight of flour;
- at least 32 wt % water, based on weight of flour;
- 0.05 wt % to 0.5 wt % emulsifier, based on weight of flour;
- 0.2 wt % to 1.6 wt % dough conditioner, based on weight of flour;
- one or more chemical leavening agents;
- yeast;
- a dairy ingredient;
- and,
- shortening chips;
- wherein the dough has a gluten content of 10 wt % to 20 wt %, the lipid source comprises an oil,
- the one or more chemical leavening agents are encapsulated with a coating having a melting temperature that is greater than an ambient temperature of 70° F. to 80° F., the shortening chips comprise a fully hydrogenated vegetable oil, and the shortening chips have a Mettler Dropping Point from 160° F. to 170° F.
A non-laminated dough comprising:
- 100 wt % flour, based on weight of flour;
- up to 34 wt % lipid source, based on weight of flour;
- at least 32 wt % water, based on weight of flour;
- one or more chemical leavening agents;
- yeast;
- one or more sweeteners;
- salt;
- a dairy ingredient;
- and,
- shortening chips;
- wherein the dough has a gluten content of 10 wt % to 20 wt %, the shortening chips comprise a fully hydrogenated vegetable oil, and the shortening chips have a Mettler Dropping Point from 160° F. to 170° F.
Dependencies are inferred from the claim text.