Dough products and method of making the same
AssigneeConAgra Foods RDM, Inc.
InventorRongxuan Cai
Life of this patent
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Abstract
Embodiments of the disclosure can relate to dough products and method of making the same. In one example embodiment of the disclosure, a method for making a yeast-based dough product may include preparing a yeast broth by dispersing an amount of yeast into water and mixing the amount of yeast with water until a homogenized solution is reached; mixing the yeast broth with a pre-blend of dry ingredients to form a batter, and without allowing a resting period, baking the batter at an elevated temperature. The amount of yeast utilized may be determined based at least in part on achieving instantaneous gassing without a rise in batter volume when mixing the yeast broth with the pre-blend of dry ingredients.
Claims20
A method for making a yeast-based dough product, the method comprising:
- preparing a yeast broth including:
- dispersing an amount of yeast into water;
- and
- mixing the amount of yeast with water until a homogenized solution is reached;
- mixing the yeast broth with a pre-blend of dry ingredients to form a batter, the pre-blend of dry ingredients including wheat flour;
- and
- without allowing a resting period or a fermentation period, baking the batter to produce a baked product,
- wherein the amount of yeast in preparing the yeast broth is determined based at least in part on achieving instantaneous gassing without a rise in batter volume when mixing the yeast broth with the pre-blend of dry ingredients.
A dough product having no chemical leaveners, comprising:
- a batter baked at an elevated temperature, the batter including a mixture of:
- a yeast broth having a homogenized solution of an amount of yeast and water;
- and
- a pre-blend of dry ingredients including wheat flour;
- wherein the batter is baked without allowing a resting period or a fermentation period and wherein the amount of yeast in the yeast broth is determined based at least in part on achieving instantaneous gassing without a rise in batter volume when mixing the yeast broth with the pre-blend of dry ingredients.
A method for making a yeast-based dough product, the method comprising:
- preparing a yeast broth, including:
- dispersing an amount of yeast into water;
- adding oil;
- and
- mixing the amount of yeast with water and oil until a homogenized solution is reached;
- mixing the yeast broth with a pre-blend of dry ingredients to form a dough, the pre-blend of dry ingredients including wheat flour;
- sheeting the dough to form a crust;
- and
- without allowing a resting period or a fermentation period, baking the crust to produce a baked product;
- wherein the amount of yeast in preparing the yeast broth is determined based at least in part on achieving instantaneous gassing without a rise in dough volume when mixing the yeast broth with the pre-blend of dry ingredients.
Dependencies are inferred from the claim text.